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

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 …

Yeasts from a traditional alcoholic beverage were isolated and characterized using 13
carbon compounds in combination with other standard test methods. Out of a total of 108 …

Masau are Zimbabwean wild fruits, which are usually eaten raw and/or processed into
products such as porridge, traditional cakes, mahewu and jam. Yeasts, yeast-like fungi, and …

Yeasts from pito, a cereal-based traditional alcoholic beverage were isolated and
characterized using biochemical and physiological tests. A total of 21 strains belonging to 8 …

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 …

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 …

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

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 …

Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit
contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple …