Physiological variants ofSaccharomyces cerevisiaehave been identified fromburukutuandRaphiapalm wine. Genomic DNA from the threeS. cerevisiaevariants had 38–40 G+C. Mixed fermentation ofburukutuwort with each of theS. cerevisiaevariants and bacterial species (Lactobacillus brevis, L. plantarumandLactococcus lactis) producedburukutuof 3.1–4.0 alcoholic cont
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