CHARACTERISTICS OF PITO YEASTS FROM GHANA

被引：29
|
作者：
DEMUYAKOR, B
OHTA, Y
机构：
[1] Laboratory of Microbial Biochemistry, Department of Applied Biochemistry, Faculty of Applied Biological Sciences, 724, Higashi Hiroshima-shi
来源：
FOOD MICROBIOLOGY | 1991年 / 8卷 / 03期
关键词：
D O I：
10.1016/0740-0020(91)90049-8
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Yeasts from a traditional alcoholic beverage were isolated and characterized using 13 carbon compounds in combination with other standard test methods. Out of a total of 108 strains, the predominant genus wasSaccharomyces withSaccharomyces cerevisiae being the species in single majority. Two strains ofSaccharomyces were found to be capable of both aerobic and semi-aerobic ethanolic fermentation. Using a combination of antibacterial agents, penicillin (60 μg ml-1), chloramphenicol (100 μg ml-1) and aureomycin (2 μg ml-1) it was found that fermentation in terms of ethanol production could be remarkably improved. © 1991 Academic Press Limited.
引用
收藏
页码：183 / 193
页数：11
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