Saccharomyces cerevisiae species were isolated from the fermenting sap of Elaesis
guineansis (palm wine) as a source of yeast for wine making from pineapple fruits. One of …

This study was aimed at investigating the suitability of three local fruits as substrates for wine
production and the efficiency of four indigenous yeasts strains isolated from palm wine in …

Fresh palm wine samples were obtained from oil palm and raffia palm into sterile flasks. The
samples were examined for yeasts properties and performance in wine making using …

An attempt was made to utilize few widely available tropical fruits to develop wine with the
objective of comparing the fermentation efficiency (along with progress in fermentation) of …

Characterisation of palm wine yeast isolates for industrial utilisation Page 1 African Journal
of Biotechnology Vol. 5 (19), pp. 1725-1728, 2 October 2006 Available online at http://www.academicjournals.org/AJB …

Yeasts are very important in ethanol production through the fermentation of varieties of
sugars. They are fungi found as members of the group ascomycetes and basidiomycetes …

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 …

Mixed fruit wine (pineapple and watermelon) was produced using Saccharomyces
cerevisiae isolated from palm wine. Primary and secondary fermentation of the fruits lasted …

Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and
pineapple (Ananas comosus) were characterized using standard microbiological …

The alcoholic fermentative ability of yeast strains; Saccharomyces cerevisiae (isolated from
yam), S. cerevisiae (from sugarcane molasses), S. carlsbergensis (from sugarcane …