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Morphological and physiological variants among isolates of saccharomyces cerevisiae from palmwine and other sources
Author(s) -
Ayanru Dafe K G
Publication year - 1989
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.2740490208
Subject(s) - raffinose , maltose , melibiose , wine , biology , trehalose , galactose , yeast , saccharomyces cerevisiae , food science , sugar , fermentation , sucrose , biochemistry
Using 34 carbon and four nitrogen compounds, and 12 standard yeast identification tests, eight isolates of Saccharomyces cerevisiae Hansen from Raphia Beaur (Palmae) palmwine and other sources were evaluated comparatively for morphological and physiological characteristics. Differences among the isolates were found mainly in their formation of pseudomycelium and blastospores, and in the fermentative utilisation of galactose, maltose, melibiose, raffinose, trehalose and α‐methyl‐ D ‐galactoside. The wine isolates varied primarily in their assimilatory capabilities for lactic acid and maltose. Observed fermentative and assimilative differences among the wine isolates confirmed the presence of physiological races of S cerevisiae in Raphia palmwine, and suggest that physiological races of S cerevisiae in palmwine may influence the wine's organoleptic and aromatic qualities.