Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire-Reference-Cited by-同舟云学术

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

Published:2018-12-26 Issue:2 Volume:126 Page:567-579
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Amoikon T.L.S.¹²,Aké M.D.F.¹,Djéni N.T.¹^ORCID,Grondin C.²,Casaregola S.²,Djè K.M.¹

Affiliation:

1. Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA); Université Nangui-Abrogoua; Abidjan Côte d'Ivoire

2. Micalis Institute; INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay; Jouy-en-Josas France

Funder

International Foundation for Science

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.14154/fullpdf

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3. Basic local alignment search tool;Altschul;J Mol Biol,1990

4. Growth of yeasts, lactic and acetic bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana;Amoa-Awua;J Appl Microbiol,2007

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