𝔖 Bobbio Scriptorium
✦   LIBER   ✦

A note on the leavening activity of yeasts isolated from Nigerian palm wine

✍ Scribed by Okagbue, R.N.

Book ID
114735749
Publisher
Wiley (Blackwell Publishing)
Year
1988
Tongue
English
Weight
299 KB
Volume
64
Category
Article
ISSN
0021-8847

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Development of baking yeast from Nigeria
Development of baking yeast from Nigerian palm-wine yeasts
✍ A. O. Ejiofor; N. Okafor; E. N. Ugwueze πŸ“‚ Article πŸ“… 1994 πŸ› Springer 🌐 English βš– 375 KB

Two local strains of Saccharomyces cerevisiae, Nk, and Nk2, showed leavening activities of 103% and 102% of that of a commercial yeast strain on wheat flour and of 114% and 113% on composite dough with 40% (w/v) maize substitution. Yeast fusion products Nk/Ng, Nk/Nk1 and Nk/Nk2 showed activities of

Use of high-ethanol-resistant yeast isol
Use of high-ethanol-resistant yeast isolates from Nigerian palm wine in lager beer brewing
✍ R. C. Agu; T. U. Anyanwu; A. H. Onwumelu πŸ“‚ Article πŸ“… 1993 πŸ› Springer 🌐 English βš– 179 KB

High-ethanol-resistant yeasts, characterized as Saccharomyces sp., were isolated from Nigerian palm wine with added sucrose for high gravity brewing. The yeast isolates that survived the highest ethanol production were used to ferment brewery wort and produced 8.2 to 8.5% (v/v) ethanol; values almos