Thermo-and salt-tolerant Saccharomyces cerevisiae strains isolated from fermenting coconut toddy from Sri Lanka [PDF]
Biotechnology and Biotechnological Equipment, 2019 ‘Toddy’ is an alcoholic beverage obtained by the natural fermentation of phloem sap. We isolated 27 yeast strains from coconut toddy in Sri Lanka.
Maduka Subodinee Ahangangoda Arachchige +2 more
exaly +3 more sources
Yeast strains from coconut toddy in Sri Lanka show high tolerance to inhibitors derived from the hydrolysis of lignocellulosic materials [PDF]
Biotechnology and Biotechnological Equipment, 2019 We previously isolated 18 Saccharomyces cerevisiae strains from coconut toddy in Sri Lanka. All the 18 strains (SLY-1 to SLY-18) could grow aerobically up to 18 mmol L−1 vanillin in yeast extract–peptone–dextrose (YPD) medium, and the SLY-10 strain ...
Osamu Mizutani
exaly +3 more sources
SEQUENTIAL COCONUT TODDY (SAP) AND NUT PRODUCTION
CORD, 1993 Production schemes, namely sequential, production of coconut sap/toddy and nuts in same spathe/spadix (SCTNP); nut production only (NP) and toddy production only (CTWS) were tested at PCA Davao Research Center, using Laguna Tall for a period of three ...
J.N. MARAVILLA, S.S. MAGAT
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CORD, 2002 The response to sequential coconut toddy and nut production (SCTNP) scheme of four coconut varieties/hybrids at PCA-Zamboanga Research Center, San Ramon, Zamboanga City showed that the dwarf x tall hybrids, Malayan red dwarf x Baybay tall (MRD x BAYT ...
M.I. Secretaria +5 more
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Kombinasi Nira Kelapa(Arenga pinnata (Wurmb) Merrill) dan Sitrat dalam Pengawetan Semen Domba
Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2010 The purpose of this study to identify the combination of the Arenga pinnata (AP) toddy with Citrate diluent in sheep semen preservation at room temperature.
Jalius Jalius
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Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties. [PDF]
Food Sci Nutr, 2020 Coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices as it carries more minerals, antioxidants, and vitamins. Abstract This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm ...
Asghar MT +6 more
europepmc +2 more sources
TODDY PRODUCTION MODELS OF PB 121 AND KHINA 1 COCONUT HYBRIDS
CORD, 1998 Tapping PB‑121 for coconut toddy can possibly reduce the loss ofproduction due to Phytophora infection and increasesfarmers income. Experiment was conducted in order to know the potential production of toddy of PB‑121 hybrid compared to KHINA‑1.
Margaretha M.M. Rumokoi +1 more
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The feasible screening of genuine fresh palmyrah toddy and sugar or rice toddy using near-infrared spectroscopy [PDF]
HeliyonVelauthamurty Kugamoorthy
exaly +2 more sources
சங்கத் தமிழரின் உணவுகள் / Foods of the Sangam Tamils [PDF]
Chenkaantal, 2023 In Sangam literature, food was a very important one. The Sangam Tamil people gave more importance to food. They ate natural foods, boiled foods, vegetable foods, nonvegetable foods, meat, etc.
முனைவர் நா. சிவகுரு / Dr. N. Sivaguru
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COCONUT PRODUCTS AND THEIR DIVERSIFICATION INDIAN EXPIERIENCE
CORD, 1991 The primary processing of coconut products is a popular activity in the major coconut growing states of India. Traditionally, coconut is processed at the farm leve] for conversion into copra and for the extraction of coir fibre.
P.K. THAMPAN
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