Physiological variants ofSaccharomyces cerevisiaeandKloeckera apiculatafrom palm wine and cashew juice
- 1 May 1990
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 68 (5) , 491-494
- https://doi.org/10.1111/j.1365-2672.1990.tb02901.x
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.This publication has 6 references indexed in Scilit:
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