Awards Nomination 20+ Million Readerbase
Indexed In
  • Genamics JournalSeek
  • Academic Keys
  • JournalTOCs
  • China National Knowledge Infrastructure (CNKI)
  • Access to Global Online Research in Agriculture (AGORA)
  • Centre for Agriculture and Biosciences International (CABI)
  • RefSeek
  • Directory of Research Journal Indexing (DRJI)
  • Hamdard University
  • OCLC- WorldCat
  • Scholarsteer
  • SWB online catalog
  • Publons
  • Euro Pub
  • Google Scholar
Share This Page
Recommended Webinars & Conferences

35th International Conference on Food Science and Technology

Prague, Czech Republic
Journal Flyer
Flyer image


Fermentative Behavior of Saccharomyces Strains During Guava (Psidium Guajava L) Must Fermentation and Optimization of Guava Wine Production

Sevda SB and Rodrigues L

Two different strains of Saccharomyces cerevisiae NCIM 3095 and NCIM 3287 were evaluated in the production of guava fruit wine. Guava must concentrations were adjusted to 22°Brix with sucrose solution, and batch fermentations were performed. For optimization of guava wine fermentation various parameters, such as the osmotolerance, alcohol tolerance, inoculum size, Initial pH of the medium, amount of SO 2 , amount of diammonium phosphate and Incubation temperature were studied for both the strains. For guava wine production Saccharomyces cerevisiae NCIM 3095 gave much better results as compare to Saccharomyces cerevisiae NCIM 3287.