Use of high-ethanol-resistant yeast isolates from Nigerian palm wine in lager beer brewing |
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| Authors: | R. C. Agu T. U. Anyanwu A. H. Onwumelu |
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| Affiliation: | (1) Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, PMB 01660 Enugu, Nigeria;(2) Departments of Microbiology and Industrial Chemistry respectively, Nnamdi Azikime Univesrsity, PMB 5025 Awka, Nigeria |
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| Abstract: | High-ethanol-resistant yeasts, characterized as Saccharomyces sp., were isolated from Nigerian palm wine with added sucrose for high gravity brewing. The yeast isolates that survived the highest ethanol production were used to ferment brewery wort and produced 8.2 to 8.5% (v/v) ethanol; values almost double that of the control yeast from a local brewery. |
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| Keywords: | Brewing ethanol-resistant palm wine yeast isolates |
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