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1. Isolation of lactic acid-tolerant Saccharomyces cerevisiae from Cameroonian alcoholic beverage.

Author

Kubo R, Ohta K, Funakawa S, Kitabatake N, Araki S, and Izawa S

Subjects
Cameroon, Fermentation, Lactic Acid metabolism, Saccharomyces cerevisiae classification, Saccharomyces cerevisiae metabolism, Wine microbiology, Alcoholic Beverages microbiology, Lactic Acid pharmacology, Saccharomyces cerevisiae drug effects, Saccharomyces cerevisiae isolation & purification
Abstract

We investigated yeast strains used in Cameroonian microbreweries, and identified a Saccharomyces cerevisiae strain (OCY3) with an excellent capacity for alcoholic fermentation. OCY3 showed higher tolerance to lactic acid and better fermentation performance under acidic conditions than a representative Japanese sake yeast, Kyokai No. 7, and a wine yeast, EC1118., (Copyright © 2014 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.)

Published
2014
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