Comparative Analysis of the Sugar Utilization effect of Meyerozyma guilliermondii and Saccharomyces cerevisiae Strain during Alcoholic Fermentation

Non-Saccharomyces yeast strains eat a wide variety of carbohydrates and can produce ethanol in varying amounts and concentrations. In Nigeria, wild type indigenous strains of Saccharomyces cerevisae that can compete with commercial strains of Saccharomyces cerevisae are uncommon. The goal

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