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Physiological variants of Saccharomyces cerevisiae and Kloeckera apiculata from palm wine and cashew juice
Author(s) -
Owuama C.I.,
Saunders J.R.
Publication year - 1990
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1990.tb02901.x
Subject(s) - wine , saccharomyces cerevisiae , fermentation , food science , palm oil , palm , ethanol fermentation , yeast , biology , biochemistry , physics , quantum mechanics
Physiological variants of Saccharomyces cerevisiae and Kloeckera apiculata have been identified in oil palm wine and cashew juice from Nigeria. Genomic DNA from the four S. cerevisiae variants had a % G + C of 36–41% while that of K. apiculata was 32.2%. Fermentation of cashew juice produced wine of alcoholic contents of 10% with S. cerevisiae , 8% with K. apiculata and 9.3% with both yeasts simultaneously. and accepted 31 August 1989