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

Abstract


Osho, A.

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 sugartolerant 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

Share this article

Awards Nomination

Select your language of interest to view the total content in your interested language

Indexed In
  • Academic Resource Index