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 using conventional methods. Identification of micro-organisms included phenotyping and sequencing of: 26S rRNA gene for...
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.