Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana

2006148 citationsJournal Article

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

Published in: Journal of Applied Microbiology

Volume 102, Issue 2, pp. 599-606

Field-Weighted Citation Impact: 5.23