Characterization and Improvement of the Leavening Capacity of Saccharomyces Cerevisiae Isolated from Nigerian Indigenous Alcoholic Beverages using a Chemical Mutagen

Aladeloye Kayode Adedayo; Adesokan Isaac Ayanniran; Bashorun High School; Ibadan; Nigeria

doi:10.4314/swj.v19i1.28

Characterization and Improvement of the Leavening Capacity of Saccharomyces Cerevisiae Isolated from Nigerian Indigenous Alcoholic Beverages using a C… | Science World Journal

Yeasts are widely distributed in nature and can be isolated from nutrient rich substrates such as fruit and vegetable, fermented foods and beverages. Yeasts hav…