Table 1.: Morphological and Biochemical Characteristics of the Yeasts Isolated from Palm Wine in Akure, Nigeria

s \no MORPHOLOGY BIOCHEMICAL PROPERTIES: FERMENTATION/ASSIMILATION
Cell Shape Ascospore Spore Ps My Pe GI Ga Su Fr La Ma Ra Ce Xy Ar Mn Yeast Identity
Present/Absent Shape
A
B
C
D
E		 Cylindrical
Oval
Oval
Oval
Spherical		 ND
+
+
+
+		 ND
Oval
Oval
Oval
Oval		 +
+
+
+
+		 -
+
-
+
+		 -
-
+
-
-		 +
+
+
-
-		 FA
FA
FA
FA
FA		 -A
FA
FA
FA
FA		 FA
FA
-A
FA
FA		 FA
FA
FA
FA
FA		 --
FA
FA
--
--		 -A
-A
-A
FA
-A		 FA
-A
-A
FA
FA		 -A
-A
-A
--
--		 -A
--
-A
--
--		 --
--
-A
--
--		 FA
-A
FA
-A
FA		 Schizosaccharomyces pombe
Debaryomyces hansenii
Geotrichum lactis
Saccharomyces cerevisiae
Zygosaccharomyces rouxii

Keys: Ps: Pseudomycelium, My: Mycelium, Pe: Pellicle, Gl: Glucose, Ga: Galactose, Su: Sucrose, Fr: Fructose, La: Lactose, Ma: Maltose, Ra: Raffinose, Ce: Cellobiose, Xy: Xylose, Ar: Arabinose, Mn: Mannose, +: Positive or Present, -: Negative or Absent, FA: Fermentation and Assimilation, -A: Assimilation only, ND: Not Determined