HIGH-LEVEL ETHANOL-TOLERANT SACCHAROMYCES FROM NIGERIAN PALM WINE

被引：8

作者：

EZEOGU, LI

EMERUWA, AC

机构：

[1] Department of Microbiology, University of Nigeria, Nsukka

来源：

BIOTECHNOLOGY LETTERS | 1993年 / 15卷 / 01期

关键词：

D O I：

10.1007/BF00131558

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：

Eight Saccharomyces yeasts isolated from Nigerian palm wine showed high tolerance to 18% ethanol v/v and 50% sucrose. Two of the yeasts produced 12.7 and 13.1% ethanol v/v in 50% sucrose supplemented YPD-2. Soybean and groundnut supplementations yielded up to 21.5% and 19.0% ethanol v/v respectively.

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页码：83 / 86

页数：4

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