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What is Microbiology of Traditional Palm Wine about?

This mini-review discusses the microbiology and biochemistry of traditional palm wine produced worldwide, highlighting its significance in various cultural practices. The fermentation process involves lactic acid bacteria, yeast, and acetic acid bacteria, with Saccharomyces cerevisiae being the primary microorganism responsible for alcohol production. The composition of palm wine varies based on the tapping stage, affecting its ethanol, lactic acid, and acetic acid concentrations, as well as its sensory cha

Author

connectfoodafrica

Language

EN