Figure 9. Effect of pH on the isolates growth in liquid YPG medium after an overnight incubation. S20P1: 20 strain isolated of 2 palm wine sample; S7P1: 7 strain isolated of 1 palm wine sample; S14P1: 14 strain isolated of 1 palm wine sample; S18P1:18 strain isolated of 1 palm wine sample; T (+): positive control (baker’s yeast)

From

Characterization of Saccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo

Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A., Limingui Polo C.

American Journal of Food Science and Technology. 2019, 7(6), 205-214 doi:10.12691/ajfst-7-6-7