Browsing by Author "Van Pee, W."
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Item Chemical and Microbiological Studies on Congolese Palm Wines. (Elaeis guineensis)(1971) Swings, J.G.; Van Pee, W.; Laboratoire de Microbiologie, Université Lovanium, Democratic Republic of the Congo (Kinshasa)The presence of seven organic acids and 25 amino-acids was followed by paper-chromatography during the palm Juice fermentation.The vitamin BI2 content of palm juice and young palm wine was determined by a microbiological assay wIth Lactobacillus leichmannii ATCC 7830. Some micro-organisms not previously known from palm wine were isolated and identified VIZ.: Saccharomyceses chevalieri S. pasforianus, S. ellipsoides and a very interesting ethanol-producing bacterium:Zymomonas congolensis sp.n.Item The Yeast Flora of Fermenting Robusta Coffee(1971) Van Pee, W.; Castelein, J.; Laboratoire de Microbiologie, Université Lovanium, Democratic Republic of the Congo (Kinshasa)A wide range of yeasts may be found associated with other organisms in the fermentation process by which the thin mucilaginous substance is removed from the beans of pulped coffee. This study identifies II yeasts species found in 165 samples of Robusta coffee undergoing fermentation in two Congo localities. All were tested for pectolytic activity with negative results.
