The nutrient utilization pattern of Saccharomyces cerevisiae from palm wine was studied
using tropical fruits as substrate. Starter cultures were prepared by growing 15–18h old …

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 …

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 …

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 …

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

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

Pawpaw, banana and watermelon are tropical fruits with short shelf-lives under the
prevailing temperatures and humid conditions in tropical countries like Nigeria. Production …

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 …

Non-availability and relatively high cost ofmost effective commercially alcoholic fermentative
Saccharomyces cerevisiae strains becomes a major constrain in development and …

Yeast strains were characterized to select potential starter cultures for the production of
masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana …