Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in ghana
- Auteur
- AMOA-AWUA, W. K1 ; SAMPSON, E2 ; TANO-DEBRAH, K3
[1] Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana
[2] Nestle Ghana Ltd, Tema, Ghana
[3] Department of Nutrition and Food Science, University of Ghana, Legon, Ghana - Source
Journal of applied microbiology (Print). 2007, Vol 102, Num 2, pp 599-606, 8 p ; ref : 3/4 p
- ISSN
- 1364-5072
- Domaine scientifique
- Food science technology; Biotechnology; Microbiology, infectious diseases
- Editeur
- Blackwell Science, Oxford
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé auteur
- Saccharomyces cerevisiae acetic acid bacteria lactic acid bacteria palm wine yeasts
- Mot clé (fr)
- Bactérie acétique Bactérie lactique Croissance Elaeis guineensis Fermentation Huile palme Lactique acide Levure Microbiologie appliquée Saccharomyces cerevisiae Vin Ghana Angiospermae Ascomycetes Fungi Monocotyledones Palmae Spermatophyta Thallophyta Afrique
- Mot clé (en)
- Acetic acid bacteria Lactic acid bacteria Growth Elaeis guineensis Fermentation Palm oil Lactic acid Yeast Applied microbiology Saccharomyces cerevisiae Wine Ghana Angiospermae Ascomycetes Fungi Monocotyledones Palmae Spermatophyta Thallophyta Africa
- Mot clé (es)
- Bacteria acética Bacteria láctica Crecimiento Elaeis guineensis Fermentación Aceite palma Láctico ácido Levadura Microbiología aplicada Saccharomyces cerevisiae Vino Ghana Angiospermae Ascomycetes Fungi Monocotyledones Palmae Spermatophyta Thallophyta Africa
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A05 Microbiologie
- Discipline
- Microbiology
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 18488511
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2672.2006.03074.x 
https://dx.doi.org/10.1111/j.1365-2672.2006.03074.x
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