Chemical and Microbiological Studies on Congolese Palm Wines. (Elaeis guineensis)

Abstract

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.