TY  - JOUR
T1  - Characteristics and Diversity of Yeast in Locally Fermented Beverages Sold in Nigeria
AU - Jimoh, S.O. AU - , S.A. Ado AU - , J.B. Ameh AU - , C.M.Z. Whong 
JO  - Research Journal of Biological Sciences
VL  - 6
IS  - 8
SP  - 389
EP  - 392
PY  - 2011
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2011.389.392
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2011.389.392
KW  - Saccharomyces cerevisiae
KW  -fermented beverages
KW  -yeast
KW  -morphology
KW  -assimilation
KW  -grow
KW  -Nigeria
AB  - Yeasts play a central role in the fermentation of foods and beverages, mainly those with high carbohydrate content which can survive and grow under stress conditions. Fermented beverages (burukutu, pito and palmwine) were selected in order to characterize the indigenous yeast flora by API AUX 20C kit. The prevalence rate of different yeast strains isolated in the research shows that yeast varies in their morphological and physiological characteristics. The prevalence rate of the yeast strains with respect to their sources of isolation are burukutu (39.29%), pito (33.93%) and palmwine (26.79%), respectively. The yeast strains associated are <I>Saccharomyces cerevisiae</I> 1, <I>Saccharomyces cerevisiae</I> 2, <I>Rhodotorula mucilaginosa</I> 2, <I>Candida colliculosa</I>,<I> Candida utilis</I>, <I>Candida magnolia</I>, <I>Rhodotorula mucilaginosa</I> 1,<I> Trichosporon asahii</I>, <I>Rhodotorula glutinis</I>, <I>Candida pelliculosa </I>and<I> Cryptococcus albidus</I>, respectively.
ER  -