USE OF HIGH-ETHANOL-RESISTANT YEAST ISOLATES FROM NIGERIAN PALM WINE IN LAGER BEER BREWING

被引：3
|
作者：
AGU, RC
ANYANWU, TU
ONWUMELU, AH
机构：
[1] Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, Enugu
[2] Departments of Microbiology and Industrial Chemistry respectively, Nnamdi Azikime Univesrsity, Awka
来源：
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1993年 / 9卷 / 06期
关键词：
BREWING; ETHANOL-RESISTANT; PALM WINE; YEAST ISOLATES;
D O I：
10.1007/BF00369575
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：
High-ethanol-resistant yeasts, characterized as Saccharomyces sp., were isolated from Nigerian palm wine with added sucrose for high gravity brewing. The yeast isolates that survived the highest ethanol production were used to ferment brewery wort and produced 8.2 to 8.5% (v/v) ethanol; values almost double that of the control yeast from a local brewery.
引用
收藏
页码：660 / 661
页数：2
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