Swings, J.G.Van Pee, W.2015-07-022015-07-021971Van Pee, W., & Swings, J. G. (1971). Chemical and Microbiological Studies on Congolese Palm Wines. (Elaeis guineensis). East African Agricultural and Forestry Journal, 36(3), 311–314. https://doi.org/10.1080/00128325.1971.116624770012-8325https://kalroerepository.kalro.org/handle/0/1813The 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.enhttp://creativecommons.org/licenses/by/3.0/Journal ContributionWinesPalmsMicroorganismsAmino acidshttps://doi.org/10.1080/00128325.1971.11662477