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

@article{Owuama1990PhysiologicalVO,
  title={Physiological variants of Saccharomyces cerevisiae and Kloeckera apiculata from palm wine and cashew juice.},
  author={C I Owuama and J. R. Saunders},
  journal={The Journal of applied bacteriology},
  year={1990},
  volume={68 5},
  pages={491-4}
}
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. 

From This Paper

Topics from this paper.

Similar Papers

Loading similar papers…