Biotechnology

Browse

Now showing 1 - 1 of 1

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.