Growth And Physiological Studies Of Saccharomyces Yeast Derived From Palm Wine Fermentation
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ABSTRACT
Palm wine is the collective name for alcoholic beverages prepared from fermented sap derived from various palms (Okafor, 1972). Alcoholic properties of palm wine result from microbial fermentation of sugar substrates present in the sap. Palm wine being an alcoholic beverage is sometimes referred to as toddy (Blatter, 1926; Corner, 1966). It is drunk throughout the tropics( Van Pee & Swings, 1 97 1). In Nigeria, the sap is obtained from the Raffia Palm (Raphia venifrci) or the oil palm (Elaeis guineensis). The methods of tapping the sap from these palms have been described (Okafor, 1972a; Tulley,1965a,b).
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APA
V., U. C. (2021). Growth And Physiological Studies Of Saccharomyces Yeast Derived From Palm Wine Fermentation. Michael Okpara University of Agriculture. Retrieved June 7, 2026, from http://repository.mouau.edu.ng/works/growth-and-physiological-studies-of-saccharomyces-yeast-derived-from-palm-wine-fermentation-7-2
MLA
V., URADU CHINEMEREM. "Growth And Physiological Studies Of Saccharomyces Yeast Derived From Palm Wine Fermentation." Michael Okpara University of Agriculture, 30 Jun. 2021, http://repository.mouau.edu.ng/works/growth-and-physiological-studies-of-saccharomyces-yeast-derived-from-palm-wine-fermentation-7-2. Accessed June 7, 2026.
Chicago
V., URADU CHINEMEREM. "Growth And Physiological Studies Of Saccharomyces Yeast Derived From Palm Wine Fermentation." Michael Okpara University of Agriculture (2021). Accessed June 7, 2026. http://repository.mouau.edu.ng/works/growth-and-physiological-studies-of-saccharomyces-yeast-derived-from-palm-wine-fermentation-7-2