Tables index

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
  • Table 1. Origin and nature of palm wine
  • Table 2. Ingredients used in fermented dough preparation of wheat flour
  • Table 3. Species specific primer sequences and sizes [14]
  • Table 4. Morphologic and cultural characterization of purified yeasts isolate from palm wine
  • Table 5. Test of gas production by yeast isolates
  • Table 6. Test of fermentation of the wheat flour paste by each yeast isolate
  • Table 7. Biochemical characterization of able yeast strains of raising wheat flour dough