palm wine

“Seventeen yeasts were isolated from samples of palm wine fermented from the sap of Elaeis sp. (9) and from the sap of Raphia sp. (8) in widely different localities in Nigeria. Twelve of the yeasts belonged to the genus Saccharomyces, four were Candida sp. and one was an Endomycopsis sp.”

palm wine → contains → yeasts

“The distribution of the yeasts did not appear to depend on the sap which was fermented or on locality.”

palm wine → does not depend on → sap type or locality

“First study describing microbiological and physicochemical characteristics of palm wine from B. akeassii. Genotypic diversity of palm wine LAB and AAB not reported before is demonstrated and this constitutes valuable information for better understanding of the fermentation”

palm wine fermentation → involve → yeasts, lactic acid bacteria, and acetic acid bacteria

“Yeasts, lactic and acetic acid bacteria are all important in the fermentation of palm wine and influence the composition of the product.”

yeasts → influence → composition of palm wine

“Yeasts, lactic and acetic acid bacteria are all important in the fermentation of palm wine and influence the composition of the product.”

acetic acid bacteria → influence → composition of palm wine