The alcoholic fermentative efficiency of indigenous yeast strains of different origin on orange juice

African Journal of Biotechnology

Volumn 4, Issue 11, 2005, Pages 1290-1296

  Okunowo, Wahab O ^a   Okotore, Rufus O ^a   Osuntoki, Akinniyi A ^a  

^a UNIVERSITY OF LAGOS   (Nigeria)

Author keywords

Fermentation; Orange wine; Saccharomyces; Yeast strains

Indexed keywords

ALCOHOL; ASCORBIC ACID; SUGAR;

ACIDITY; ARTICLE; ASH; CONCENTRATION (PARAMETERS); FERMENTATION OPTIMIZATION; FUNGAL STRAIN; NONHUMAN; ORANGE JUICE; PH; PRODUCTIVITY; SACCHAROMYCES CARLSBERGENSIS; SACCHAROMYCES CEREVISIAE; YEAST;

CITRUS SINENSIS; DIOSCOREA ALATA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS; SACCHARUM HYBRID CULTIVAR;

EID: 27744469722     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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