来自棕榈酒和腰果果汁的酿酒酵母和柠檬形克勒克酵母的生理变种。
Physiological variants of Saccharomyces cerevisiae and Kloeckera apiculata from palm wine and cashew juice.
作者信息
Owuama C I, Saunders J R
机构信息
Department of Microbiology, University of Liverpool, UK.
出版信息
J Appl Bacteriol. 1990 May;68(5):491-4. doi: 10.1111/j.1365-2672.1990.tb02901.x.
Abstract
Physiological variants of Saccharomyces cerevisiae and Kloeckera apiculata have been identified in oil palm wine and cashew juice from Nigeria. Genomic DNA from the four S. cerevisiae variants had a % G + C of 36-41% while that of K. apiculata was 32.2%. Fermentation of cashew juice produced wine of alcoholic contents of 10% with S. cerevisiae, 8% with K. apiculata and 9.3% with both yeasts simultaneously.
摘要
在尼日利亚的油棕榈酒和腰果果汁中已鉴定出酿酒酵母和尖孢克鲁维酵母的生理变体。四种酿酒酵母变体的基因组DNA的G + C含量为36 - 41%，而尖孢克鲁维酵母的为32.2%。用酿酒酵母发酵腰果果汁产生的葡萄酒酒精含量为10%，用尖孢克鲁维酵母发酵的为8%，两种酵母同时发酵的为9.3%。
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