Chemical and Microbiological Studies on Congolese Palm Wines. (Elaeis Guineensis)

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Date
1979
Authors
Swings J. G.
Pee W.
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Abstract
The presence of seven organic acids and 25 amino-acids was followed by paper-chromatography during the palm juice fermentation. The vitamin BI2 content of palm Juice and young palm wine was determined by a microbiological assay with Lactobacillus leichmannii ATCC 7830. Some micro-organisms not previously known from palm wine were isolated and identified viz.: Saccharomyces chevalieri, Saccharomyces pastorianus, Saccharomyces ellipsoides and a very interesting ethanol-producing bacterium: Zymolllonal' congolensils.p.n.
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East African Agricultural And Forestry Journal, XLIV (No. 3), p. 311-314