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.
authors.affiliation: Department of Natural Resources, Graduate School of Global Environmental Studies, Kyoto University, Yoshida-Honmachi, Kyoto 606-8501, Japan.
authors.forename: Ryosuke
authors.initials: R
authors.lastname: Kubo
authors.affiliation: Department of Microbiology, Wakayama Medical University, Kimiidera, Wakayama 641-8509, Japan.
authors.forename: Keisuke
authors.initials: K
authors.lastname: Ohta
authors.affiliation: Department of Natural Resources, Graduate School of Global Environmental Studies, Kyoto University, Yoshida-Honmachi, Kyoto 606-8501, Japan; Division of Environmental Science and Technology, Graduate School of Agriculture, Kyoto University, Kitashirakawa, Kyoto 606-8502, Japan.
authors.forename: Shinya
authors.initials: S
authors.lastname: Funakawa
authors.affiliation: Faculty of Human Life Sciences, Notre Dame Seishin University, 9-16-2 Ifuku-cho, Okayama 700-8516, Japan; Graduate School of Asian and African Area Studies, Kyoto University, 46 Shimoadachi-cho, Yoshida, Kyoto 606-8501, Japan.
authors.forename: Naofumi
authors.initials: N
authors.lastname: Kitabatake
authors.affiliation: Graduate School of Asian and African Area Studies, Kyoto University, 46 Shimoadachi-cho, Yoshida, Kyoto 606-8501, Japan.
authors.forename: Shigeru
authors.initials: S
authors.lastname: Araki
authors.affiliation: Division of Applied Biology, Graduate School of Science and Technology, Kyoto Institute of Technology, Matsugasaki, Kyoto 606-8585, Japan. Electronic address: thioredoxin@kit.ac.jp.
authors.forename: Shingo
authors.initials: S
authors.lastname: Izawa
mesh_terms: D000434:Alcoholic Beverages / Q000382:microbiology*; D002163:Cameroon; D005285:Fermentation; D019344:Lactic Acid / Q000378:metabolism / Q000494:pharmacology*; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000187:drug effects* / Q000302:isolation & purification* / Q000378:metabolism; D014920:Wine / Q000382:microbiology
chemical_list: D019344:Lactic Acid
keywords: Cameroon; Distilled spirits; Lactic acid stress; Saccharomyces cerevisiae; Vacuolar fragmentation