High level ethanol-tolerant Saccharomyces from Nigerian palm wine

Eight Saccharomyces yeasts isolated from Nigerian palm wine showed high tolerance to 18% ethanol v/v and 50% sucrose. Two of the yeasts produced 12.7 and 13.1% ethanol v/v in 50% sucrose supplemented YPD-2. Soybean and groundnut supplementations yielded up to 2l.5% and 19.0% ethanol v/v respectively...

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Bibliographic Details
Published in:Biotechnology letters 1993, Vol.15 (1), p.83-86
Main Authors: Ezeogu, L.I, Emeruwa, A.C
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
dietary supplements
ethanol
ethanol production
fermentation
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Saccharomyces
Saccharomyces cerevisiae
strains
sucrose
tolerance
wines
Wines and vinegars
yields
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Summary:Eight Saccharomyces yeasts isolated from Nigerian palm wine showed high tolerance to 18% ethanol v/v and 50% sucrose. Two of the yeasts produced 12.7 and 13.1% ethanol v/v in 50% sucrose supplemented YPD-2. Soybean and groundnut supplementations yielded up to 2l.5% and 19.0% ethanol v/v respectively.
ISSN:0141-5492
1573-6776
DOI:10.1007/BF00131558