Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

A preliminary evaluation of yeast fermented palm wine sourced from Imo State in Nigeria was carried out to establish compounds that contribute to the distinct flavor of the beverage and to determine if the product abundance is affected when the drink is supplemented with Sacoglottis gabonensis. Palm...

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Bibliographic Details
Main Authors:	Ogueri Nwaiwu, Vincent I. Ibekwe, Ekperechi S. Amadi, Angela C. Udebuani, Ferdinand C. Nwanebu, Okechukwu I. Oguoma, Justin C. Nnokwe
Format:	Article
Language:	English
Published:	MDPI AG 2016-04-01
Series:	Beverages
Subjects:	yeasts palm wine 26S rRNA fermentation products Sacoglottis gabonensis product abundance
Online Access:	http://www.mdpi.com/2306-5710/2/2/9

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