ISSN : 2663-2187

Optimised isolation, partial-purification and profiling of peroxidase extracted from saccharomyces cerevisiae of fresh palm wine

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Okoroafor Prince Odilichukwu , Victor Eshu Okpashi, Bayim Peter-Roins Bayim , Ezeh Sabinus Oscar , Bennett Chima Nwanguma and Njoku Obioma Uzoma
ยป doi: 10.33472/AFJBS.3.4.2021.88-96


Saccharomyces cerevisiae was obtained from palm wine and used for the extraction of peroxidase. Peroxidase isolated from Saccharomyces cerevisiae was partially purified and characterized. A twelve-day pilot study was carried out which gave the highest activity on day eight

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