Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in C ôte d'Ivoire

ConclusionsDiverse yeast species colonized palm wines, among which some were related to a specific type of wine and the majority of them have the ability to digest starch, sugar, protein or lipid.Significance and Impact of the StudyThis study is a first step in understanding the significance of indigenous yeast flora of palm wines from C ôte d'Ivoire. This knowledge is important as a tool for establishing new indigenous yeast collection; which could be used for the product quality improvement and as enzyme sources for biotechnological purposes.This article is protected by copyright. All rights reserved.

Source: Journal of Applied Microbiology - November 12, 2018 Category: Microbiology Authors: Laurent Simon Tiemele Amoikon, Francine Moussan Ak é, Théodore N'Dédé Djéni, Cécile Grondin, Serge Casaregola, Koffi Marcellin Djè Tags: Original Article Source Type: research