Abstract

Traditional fermented beverages are important sources of indigenous microorganisms, particularly yeasts, which contribute to fermentation processes, product characteristics, and the development of locally valuable fermented products. This study evaluated indigenous yeasts from burukutu, pito and palm wine and assessed their fermentation performance in beverages and malt extract. Yeasts were isolated and characterized from three independent sources of burukutu, pito and palm wine using cultural, microscopic and biochemical methods, followed by controlled fermentation and physicochemical analyses. Palm wine had the highest yeast count (2.65 × 10⁸ CFU/mL), followed by pito (7.20 × 10⁷ CFU/mL) and burukutu (1.98 × 10⁷ CFU/mL); differences were significant (p < 0.001). All isolates were provisionally identified as Saccharomyces spp., with no significant association between beverage source and biochemical traits. Beverage pH ranged from 3.54 to 3.77, without significant differences, while malt extract was less acidic (pH 5.01). Indigenous yeast populations increased from 7.44–7.52 log₁₀ CFU/mL initially to 8.45–8.63 at 48 hours, and declined slightly by 72 hours. Brewer’s yeast reached 8.61–8.72 log₁₀ CFU/mL at 48 hours. Specific gravity decreased from 1.03–1.05 to 1.01–1.02, while pH declined during fermentation, indicating substrate conversion and acidification. Uninoculated sterilized controls showed no detectable yeast growth and stable specific gravity. The findings identify palm wine as a promising source of indigenous yeasts and demonstrate fermentation potential across fermentation media, thus highlighting their potential for beverage production and supporting further molecular identification and industrial application studies.