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All the yeast isolates possessed the ability to flocculate, tolerate ethanol concentration of between 5 and 20% and temperature range of 30-45 °C, produced low concentration of H2S and does not produce killer toxins. A palm wine isolate, identified as Saccharomyces cerevisiae X01 was selected as the best isolate with the most ability for wine production. The total yeast count increases as the period of fermentation progressed while the total viable bacterial count reduced as the fermentation period progressed. There was a significant dif
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