A note on the leavening activity of yeasts isolated from Nigerian palm wine-Reference-Cited by-同舟云学术

A note on the leavening activity of yeasts isolated from Nigerian palm wine

Published:1988-03 Issue:3 Volume:64 Page:235-240
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Okagbue R.N.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1988.tb03380.x/fullpdf

Reference17 articles.

1. Amanchukwu , S.C. Okpokwasili , G.C. Obafemi , A. 1986 Evaluation of Schizosaccharomyces pombe isolated from palm wine for single cell protein production using hydrocarbon feedstocks Abstracts, 14th Annual Conference 7 8

2. Effect of pH on the preservation of palm wine by sulfite;Bassir;Applied Microbiology,1962

3. The production of pito, a Nigerian fermented beverage;Ekundayo;Journal of Food Technology,1969

4. Role of Leuconostoc mesenteroides in leavening the batter of idli, a fermented food of India;Mukherjee;Applied Microbiology,1965

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