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

doi:10.1111/j.1365-2672.1990.tb02901.x

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Article

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

The Journal of applied bacteriology - 1 May 1990

Owuama C I, Saunders J R

Abstract excerpt

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...

Topics

Beverages
DNA, Fungal
Fermentation
Food Microbiology
Genetic Variation
Mitosporic Fungi
Nuts
Saccharomyces cerevisiae
Wine
Yeasts

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