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Palm‐wine yeasts from parts of Nigeria
Author(s) -
Okafor Nduka
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740231203
Subject(s) - wine , palm , biology , fermentation , elaeis guineensis , yeast , saccharomyces , food science , botany , yeast in winemaking , palm oil , saccharomyces cerevisiae , biochemistry , physics , quantum mechanics
Seventeen yeasts were isolated from samples of palm wine fermented from the sap of Elaeis sp. (9) and from the sap of Raphia sp. (8) in widely different localities in Nigeria. Twelve of the yeasts belonged to the genus Saccharomyces , four were Candida sp. and one was an Endomycopsis sp. The distribution of the yeasts did not appear to depend on the sap which was fermented or on locality. The implication of the findings with respect to palm‐wine fermentation studies is emphasised.