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Yeasts of the coconut palm wine of Sri Lanka
Author(s) -
Jayatissa Perera M.,
Pathirana Ruwan A.,
Sivayogasunderam Kandasamy,
Jeyaraj Edwin E.
Publication year - 1978
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.2740291112
Subject(s) - wine , palm , biology , yeast , sri lanka , fermentation , saccharomyces , saccharomyces cerevisiae , food science , strain (injury) , yeast in winemaking , botany , biochemistry , geography , physics , tanzania , environmental planning , quantum mechanics , anatomy
Seventeen strains of yeast, isolated from samples of fermented coconut palm wine (toddy) by direct plating, were characterised and identified using both biochemical and morphological characteristics. The yeasts belonged to five genera: Saccharomyces (10 strains), Pichia (two strains), Torulopsis (two strains), Candida (two strains) and Wingea (one strain). The predominant species were Saccharomyces cerevisiae (four strains) and Saccharomyces exiguus (four strains).