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ISOLATION AND COMPARATIVE ASSESSMENT OF DOUGH-FERMENTING POTENTIALS OF PURIFIED YEAST CELLS FROM LOCALLY TAPPED PALM WINE

Yeasts from palm wine can become suitable substitutes to their counterparts imported in Nigeria. In this study, total of eight Elaeis guineensis and Raphia hookeri palm wine samples were collected from Enugu and Imo States, Southeastern Nigeria. Their physicochemical analysis, isolation, identificat...

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Autors principals: Priscilla Ukamaka OGBODO, Henry Uzoma ANUFORO, Augusta Anuli NWACHUKWU, Mercy Ngozi OLATUNJI, Felicia UWAKWE, Toochukwu Ekwutosi OGBULIE
Format: Artigo
Idioma:Inglês
Publicat: Stefan cel Mare University of Suceava 2024-06-01
Col·lecció:Food and Environment Safety
Matèries:
fermentation
yeast immobilization
dough
palm wine
Accés en línia:http://fens.usv.ro/index.php/FENS/article/view/1020/879
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