On the pH and Osmotic Stress Tolerance of High Ethanol Tolerant Palm Wine Saccharomyces Yeast Isolates

  • BN Okolo Brewing Science Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
  • AN Moneke Brewing Science Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
  • CU Anyanwu Brewing Science Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
  • LI Ezeogu Brewing Science Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
  • GN Aligwekwe Brewing Science Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
Keywords: Osmotolerance, Ethanol tolerance, Osmotic stress, Saccharomyces

Abstract

Saccharomyces yeast strains Y13, Y522 and Y1189 isolated from fermenting palm wine juice showed marked differences in their optimum growth pH and possessed osmotolerance comparable to established industrial yeast strains. Shifts in medium pH beyond the growth optimum elicited obvious reductions in growth rate as depicted by the decrease in mean log growth rate (K) and influenced the response of the test yeasts to osmotic stress.

Key Words: Osmotolerance, Ethanol tolerance, Osmotic stress, Saccharomyces

Bio-Research Vol.2(1) 2004: 1-7
Published
2004-07-16
Section
Articles

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print ISSN: 1596-7409