Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana
Wisdom Kofi Amoa‐Awua, E. Sampson, Kwaku Tano‐Debrah
Journal of Applied Microbiology
Abstract
Yeasts, lactic and acetic acid bacteria are all important in the fermentation of palm wine and influence the composition of the product.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
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
“Yeasts, lactic and acetic acid bacteria are all important in the fermentation of palm wine and influence the composition of the product.”
lactic acid bacteria 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.”