Bajepade Toheeb Taiye

Production of Wine from the Fermentation of Cherry by Saccharomyces cerevisiae

Mubarak Muhammed Abdulrazaq, Bajepade Toheeb Taiye, Uthman Lateefat Saheed, Ummulkhair Aliyu, Durosinmi Halimah Adekunbi & Kareem Hussaini Kehinde · Asian Food Science Journal · 2025

Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also ai...

Open access Research Article 10.9734/afsj/2025/v24i12838

Evaluation of Sweet Potato (Ipomoea batatas) for Wine Production Using Saccharomyces cerevisiae

Mubarak Muhammed Abdulrazaq & Bajepade Toheeb Taiye · South Asian Journal of Research in Microbiology · 2025

Aims: This research aims at establishing the possibility of making wine from sweet potato residues under aerobic and anaerobic fermentation regimes. Study Design:  Instruments were autoclaved, and sweet potatoes were grinded into paste, which was thereafter liquefied by α-amylase...

Open access Research Article 10.9734/sajrm/2025/v19i4426