Characteristics of fermentation yeast isolated from traditional Ethiopian honey wine, ogol

African Journal of Biotechnology

Volumn 4, Issue 2, 2005, Pages 160-163

  Teramoto, Y ^a   Sato, R ^b   Ueda, S ^a  

^a SOJO UNIVERSITY   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

Ethiopia; Fermentation; Honey wine; Indigenous alcoholic beverage; Ogol; Saccharomyces

Indexed keywords

ALCOHOL; ESTER; PROPANOL; VOLATILE AGENT;

ACIDITY; AROMA; ARTICLE; CONTROLLED STUDY; ETHIOPIA; ETHNIC GROUP; FERMENTATION; FUNGAL STRAIN; FUNGUS ISOLATION; GAS CHROMATOGRAPHY; GENUS; HONEY; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 18244408011     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Barnett JA, Payne RW, Yarrow D (2000). Yeasts: Characteristics and identification, Third edition, Cambridge University Press, UK, pp.642-644.
2. Campbell-Platt G (1989). Fermented foods of the world, Butterworths, UK.
3. Steinkraus KH (1983). Handbook of indigenous fermented foods. Marcel Dekker Inc. USA.
4. Teramoto Y, Hano T, Ueda S (1998). Production and characteristics of a traditional alcoholic beverage made with sweet potato as the saccharifying agent. J. Inst. Brew. 104: 339-341.
5. Teramoto Y, Yoshida S, Ueda S (2001). Characteristics of Egyptian boza and a fermentable yeast strain isolated from wheat bread. World J. Microbiol. Biotechnol. 17: 241-243.
6. Teramoto Y, Yoshida S, Ueda S (2002). Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India. World J. Microbiol. Biotechnol. 18:813-816.
7. Teramoto Y (2003) Comparison of traditional Thai sake and Ugandan beer drunk with straws. The Brewer Intl.3(12): 29-30.