Physiological variants of Saccharomyces cerevisiae and Kloeckera apiculata from palm wine and cashew juice.
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 of alcoholic contents of 10% with S. cerevisiae, 8% with K. apiculata and 9.3% with both yeasts simultaneously.
Department of Microbiology, University of Liverpool, UK.
C I
CI
Owuama
J R
JR
Saunders
D001628:Beverages; D004271:DNA, Fungal / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D014644:Genetic Variation; D003904:Mitosporic Fungi / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D009754:Nuts; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D014920:Wine; D015003:Yeasts / Q000302:isolation & purification* / Q000378:metabolism
D004271:DNA, Fungal