Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
20492 | Journal of Bioscience and Bioengineering | 2014 | 4 Pages |
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Ryosuke Kubo, Keisuke Ohta, Shinya Funakawa, Naofumi Kitabatake, Shigeru Araki, Shingo Izawa,