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

页码：183 / 193

页数：11

共 13 条

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