Results 31 to 40 of about 74 (55)

Temperature tolerance and other properties of two ethanol producing Saccharomyces cerevisiae strains isolated from coconut toddy

Journal of the National Science Foundation of Sri Lanka, 1998
Several yeast strains capable of fermenting glucose at 40°(5 were isolated fromcoconut toddy. Two strains, whichgavehighethanol concentration at 40° C were identified as strains of Saccharomyces cereuisiae. Strain T-31 (NCYC 2401) at 40°C gave high alcohol concentration in both YPS and molasses media, 7.4% and 5.4% v/v respectively, while strain SK-33 (
openaire   +2 more sources

Floral Attributes And Toddy Yield Of Selected Dwarf Coconut Varieties As Affected By Tapping Season

Sustainable Energy and Environment Review
The study was conducted to determine the floral attributes and toddy yield of selected dwarf varieties locally available in Capiz State University Burias Campus, Burias, Mambusao, Capiz, Philippines. The study was conducted using a Completely Randomized Design for a factorial experiment.
openaire   +1 more source

Molecular detection, phylogenetic analysis, and aflatoxin B1 binding capacity of Limosilactobacillus fermentum isolated from fermented coconut toddy

Food Science and Preservation
Recent studies have highlighted the significant potential of lactic acid bacteria to remove Aflatoxin B1 (AFB-1) through enzymatic degradation, adsorption, and absorption. In this study, we molecularly characterized lactic acid bacteria isolated from coconut toddy (“tuba”) and assessed their potential to remove AFB-1.
Clyde S. Baltazar, Alyanna Marie P. Brodith, Keshia Erin B. Catipay, Euler G. Montilde, Bernard Louie G. Padilla, Keziah Jane R. Ranches, Alfredo A. Hinay   +6 more
openaire   +1 more source

TODDY FROM COCONUT (COCOS NUCIFERA) AND NIPA (NYPA FRUTICANS): POTENTIAL LEAVENING AGENT FOR BAKED PRODUCTS

Abstract This study assesses the efficacy of toddy, specifically nipa (Nypa fruticans) toddy and coconut (Cocos nucifera), as a leavening agent in baked goods, employing sensory evaluation and expansion growth assessment. Results indicate that nipa (Nypa fruticans) toddy positively influences cupcakes' Taste, Texture, appearance, and growth expansion.
MARINEL E. JOSOL, JOHN MANUEL C. BUNIEL, ODINAH C. ENTERIA, ROEY C. SUMAOY   +3 more
openaire   +2 more sources

The Nutritive Value of Coconut Toddy [PDF]

British Journal of Nutrition, 1953
openaire   +2 more sources

Control of hydrogen sulphide formation and enhancement of the ethanol yield in coconut toddy-field trials

Journal of the National Science Foundation of Sri Lanka, 1983
Liyanage, A.W., Abeyratne, D.J., Hettiarachchi, M.R., Gunatilake, K.D.L., Weerawansa, G.G., Jayatissa, P.M.   +5 more
openaire   +2 more sources

Nutritional requirements of a Saccharomyces sp? isolated from coconut toddy.

Current science, 2010
T N, RAMACHANDRA RAO, S P, MISTRY, M, SREENIVASAYA   +2 more
openaire   +1 more source

Studies on yeast strains from Coconut (Cocos nucifera) Toddy in Sri Lanka : the tolerance to high temperature, salt, and inhibitors derived from lignocellulosic hydrolysates and mechanism of thermotolerance

Studies on yeast strains from Coconut (Cocos nucifera) Toddy in Sri Lanka : the tolerance to high temperature, salt, and inhibitors derived from lignocellulosic hydrolysates and mechanism of thermotolerance
博士論文要約, 博士論文要旨(English), 博士論文要旨(日本語), 最終試験結果の要旨 ...
openaire  

Microbiological assay of niacin with a Saccharomyces sp.? isolated from coconut toddy.

Current science, 2010
T N, RAMACHANDRA RAO, S P, MISTRY, M, SREENIVASAYA   +2 more
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Effect of coconut palm wine (Toddy) on carbohydrate metabolism in pregnant rats and fetuses

Plant Foods for Human Nutrition, 1997
The objective of this study was to determine the effects of an alcoholic beverage (Toddy) and the equivalent quantity of ethanol on carbohydrate metabolism in utero. Female rats were exposed to Toddy from coconut palm (24.5 ml/kg body weight/day) and ethanol (0.52 ml/kg body weight/day) for 15 days before conception and throughout gestation.
J J, Lal, C V, Kumar, M V, Suresh, M, Indira, P L, Vijayammal   +4 more
exaly   +3 more sources