Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana-Reference-Cited by-同舟云学术

Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana

Published:2007-02 Issue:2 Volume:102 Page:
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Amoa-Awua W.K.,Sampson E.,Tano-Debrah K.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2006.03074.x/fullpdf

Reference27 articles.

1. C.A. Brown (1990 ) Further characterisation of palm wine yeasts isolates. Effect of alcohol concentration on viability and cell morphology.BSc Dissertation, University of Ghana.

2. C.A. Brown (1994 ) Restriction fragment length polymorphism in palm wine yeast taxonomy.M. Phil Thesis, University of Ghana.

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