Table 1 Carbohydrate utilization of the yeast isolates.

From: Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures

Isolate

Fermentation

Assimilation

Glucose

Fructose

Galactose

Lactose

Sucrose

Maltose

Mannose

Xylose

Starch

Glycerol

Trehalose

Glucose

Fructose

Galactose

Lactose

Sucrose

Maltose

Mannose

Xylose

Starch

Glycerol

Trehalose

Y4

+

+

-

-

-

+

-

-

-

+

+

+

+

+

-

+

+

-

-

-

+

+

Y6

+

+

+

-

+

+

-

v

-

+

-

+

+

+

-

+

+

-

+

-

+

v

Y2

+

-

+

-

-

+

-

+

-

-

+

+

+

+

-

+

-

-

+

-

-

+

Y5

+

+

-

-

-

v

-

-

-

-

-

+

+

-

-

+

+

-

-

-

+

+

  1. NB: L, lactic acid bacteria isolates; Y, yeast isolates and the numbers next to the letters represent the isolate number; +, utilized the indicated carbon source; -, didn’t utilize the carbon sources; V, showed some degree of utilization.
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