Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria.

Journal of applied microbiology - 1 Dec 2012

Ouoba L I I, Kando C, Parkouda C, Sawadogo-Lingani H, Diawara B, Sutherland J P

Abstract excerpt

AIM: To investigate physicochemical characteristics and especially genotypic diversity of the main culturable micro-organisms involved in fermentation of sap from Borassus akeassii, a newly identified palm tree from West Africa. METHODS AND RESULTS: Physicochemical characterization was performed...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Arecaceae
Share to Burkina Faso
Share to Fermentation

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Food Microbiology

Share to Genes, Bacterial

Share to Genes, Fungal

Share to Yeasts

Source

Identifiers

PMID: 22979949
DOI: 10.1111/jam.12014

Genes

IMPACT

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-22979949-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria.PMID 22979949Read ↗

Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii.Semantic proximity Read ↗

Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization.Semantic proximity Read ↗

Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverages.Semantic proximity Read ↗

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d'Ivoire.Semantic proximity Read ↗

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.Semantic proximity Read ↗

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.Semantic proximity Read ↗

Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcodingSemantic proximity Read ↗

Kozakia baliensis gen. nov., sp. nov., a novel acetic acid bacterium in the alpha-proteobacteria.Semantic proximity Read ↗

Genomic diversity of Saccharomyces cerevisiae yeasts associated with alcoholic fermentation of bacanora produced by artisanal methods.Semantic proximity Read ↗

Bacterial diversity and population dynamics during the fermentation of palm wine from Guerrero MexicoSemantic proximity Read ↗

Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala.Semantic proximity Read ↗

Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.