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Isolation of lactic acid-tolerant Saccharomyces cerevisiae from Cameroonian alcoholic beverage

Paper ID Volume ID Publish Year Pages File Format Full-Text
20492 43177 2014 4 PDF Available
Title
Isolation of lactic acid-tolerant Saccharomyces cerevisiae from Cameroonian alcoholic beverage
Abstract

We investigated yeast strains used in Cameroonian microbreweries, and identified a Saccharomyces cerevisiae strain (OCY3) with an excellent capacity for alcoholic fermentation. OCY3 showed higher tolerance to lactic acid and better fermentation performance under acidic conditions than a representative Japanese sake yeast, Kyokai No. 7, and a wine yeast, EC1118.

Keywords
Lactic acid stress; Cameroon; Distilled spirits; Vacuolar fragmentation; Saccharomyces cerevisiae
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Isolation of lactic acid-tolerant Saccharomyces cerevisiae from Cameroonian alcoholic beverage
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 118, Issue 6, December 2014, Pages 657–660
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us