Functional Characterization of khadi Yeasts Isolates for Selection of Starter Cultures.

ABSTRACT: Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand

SUBMITTER: Motlhanka K 

PROVIDER: S-EPMC9628858 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature