Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew apple juice

被引：38

作者：

Osho, A ^{[1
]}

机构：

[1] Olabisi Onabanjo Univ, Dept Biol Sci, Ago Iwoye, Nigeria

来源：

AFRICAN JOURNAL OF BIOTECHNOLOGY | 2005年 / 4卷 / 07期

关键词：

ethanol tolerance; Invertase activities; wine yeast; cashew; cashew apple juice;

D O I：

10.5897/AJB2005.000-3119

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Seventeen wine yeasts isolated from fermenting cashew apple juice were screened for ethanol and sugar tolerance. Two species of Saccharomyces comprising of three strains of S. cerevisiae and one S. uvarum showed measurable growth in medium containing 9% (v/v) ethanol. They were equally sugar-tolerant having good growth in medium containing 25% (w/v) glucose. Two of the strains (S. cerevisiae) were found to posses higher invertase activities than the remaining two. Further search for industrially useful yeasts in tropical fruits is suggested.

引用

页码：660 / 662

页数：3

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