RESUMEN
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.
Asunto(s)
Microbiología de Alimentos , Hongos Mitospóricos/aislamiento & purificación , Saccharomyces cerevisiae/aislamiento & purificación , Levaduras/aislamiento & purificación , Bebidas , ADN de Hongos/análisis , Fermentación , Variación Genética , Hongos Mitospóricos/genética , Hongos Mitospóricos/metabolismo , Nueces , Saccharomyces cerevisiae/genética , Saccharomyces cerevisiae/metabolismo , Vino , Levaduras/metabolismoRESUMEN
Hydrolysis of three varieties of unmalted sorghum by endogenous amylases produced sufficient maltose and glucose for subsequent brewing of beer. The optimal temperature and pH of the sorghum amylase activities varied between the three varleties. ß-Amylase was optimal when used at 60°C and pH 5 for two varieties but at 60°C and pH 6 for another. The optimal α-amylase activity was between about 72°C and 75°C for all the sorghum varieties. The activities of the amylases differed considerably between the species.