SPJABR Home | About | Instructions for Authors | Editors  | Archive | Authors Information | Charge FAQ |  Submit | Peer Review

Publication Ethics


Abstracting & Indexing


Reviewers’ Guidelines


Memberships and Standards


Manuscript Handling fees








Journal categories


Join Our Editorial Team


Citing Reference




Google Scholar h5-index

SNIP indicator


Abbrevia: S. P. J. App Bio Res.


Language: English


ISSN: 2315-6287


DOI: 10.14412/SPJABR


 S. P. J. App Bio Res.

3(1):019-031, August 2019

View: PDF (254KB) 



Science Park Journal of Applied Biotechnology Research, 3(1), pp 019-031, August 2019


(ISSN 2315-6287) 2019 Science Park Journals



Full Length Research Paper


Assessment of Date Wine Clarified Using Commercial Pectinase and Aspergillus tamarii Strains Immobilized on Biomatrix.


1Emecheta, R. O., *2Maduka, N., 3Ahaotu, I.,  4Odu, N. N.,


1Department of Biology/Microbiology, School of Science and Industrial Technology, Abia State Polytechnic, Aba, Nigeria.

2Department of Biological Sciences, Faculty of Natural and Applied Sciences, Wellspring University, Benin City, Edo State, Nigeria

3Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State Nigeria.

4Department of Microbiology, Faculty of Science, Rivers State University, Nkpolu-Oroworukwo Port Harcourt,  Rivers State, Nigeria




This study was aimed at evaluating the use of commercial pectinase and pectinase-producing organisms (Aspergillus tamarii strain DTO: 129–ES and Aspergillus tamari isolate TN – 275) immobilized on a papaya trunk for clarification of date wine. Yeasts (Saccharomyces cerevisiae) and Aspergillus sp. used in this study was isolated from palm wine and yam peel, respectively by means of standard microbiological methods. Physicochemical tests were also performed using Standard methods. Date must obtained from date fruit was fermented by S. cerevisiae for 28 Days at room temperature (282 oC) and physicochemical parameters of the fermenting date must was monitored at 24 h intervals followed by clarification of date wine. Results obtained from this study showed that during fermentation of date must, its sugar content and specific gravity which ranged between 18-8 % and 1.055-1.00, respectively steadily reduced. Similarly, there was also reduction in temperature, total dissolved solid, pH, viscosity and reducing sugar of the product which ranged between 29-25.8 oC, 1810-1121mg/l, 6.1-3.9, 179-106 cps and 42.0-1.00 %, respectively. On the contrary, there was steady increase in alcohol content and total titratable acidity of fermenting date must which ranged between 0.5-7.8 % and 0.318-0.606 %, respectively. At wavelength 700-840 nm, average absorbance value of white wine (control), date palm wine clarified using commercial pectinase, immobilized  Aspergillus tamarii TN275 and A.  tamarii strain DTO:129-ES was 0.675, 0.624, 0.2461 and 0.2415 nm, respectively.


Key word: Aspergillus tamari, Clarification, Immobilized, Biomatrix, Pectinase, Date wine.


Creative Commons License

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Science Park Journals

Copyright Science Park Journals 2012 - 2019                              Terms and Condition  |  Privacy Policy  |  FAQ  |  Customer Services