Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew apple juice

  • A Osho Department of Biological Sciences, Olabisi Onabanjo University, Ago-Iwoye, Nigeria
Keywords: Ethanol tolerance, Invertase activities, wine yeast, cashew, cashew apple juice

Abstract

Seventeen wine yeasts isolated from fermenting cashew apple juice were screened for ethanol and sugar tolerance. Two species of Saccharomyces comprising of three strains of S. cerevisiae and one S. uvarum showed measurable growth in medium containing 9% (v/v) ethanol. They were equally sugar-tolerant having good growth in medium containing 25% (w/v) glucose. Two of the strains (S. cerevisiae) were found to posses higher invertase activities than the remaining two. Further search for industrially useful yeasts in tropical fruits is suggested.

African Journal of Biotechnology Vol. 4 (7), pp. 660-662, 2005
Published
2005-08-19
Section
Articles

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eISSN: 1684-5315