Affordable Access

Physiological variants of Saccharomyces cerevisiae and Kloeckera apiculata from palm wine and cashew juice.

Authors
  • Owuama, C I
  • Saunders, J R
Type
Published Article
Journal
The Journal of applied bacteriology
Publication Date
May 01, 1990
Volume
68
Issue
5
Pages
491–494
Identifiers
PMID: 2196256
Source
Medline
License
Unknown

Abstract

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.

Report this publication

Statistics

Seen <100 times