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


BN Okolo
AN Moneke
CU Anyanwu
LI Ezeogu
GN Aligwekwe

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

Journal Identifiers


eISSN: 2705-3822
print ISSN: 1596-7409