Abstract
Eight Saccharomyces yeasts isolated from Nigerian palm wine showed high tolerance to 18% ethanol v/v and 50% sucrose. Two of the yeasts produced 12.7 and 13.1% ethanol v/v in 50% sucrose supplemented YPD-2. Soybean and groundnut supplementations yielded up to 21.5% and 19.0% ethanol v/v respectively.
Biotechnology Letters 12/1992; 15(1):83-86. DOI:10.1007/BF00131558
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