IMPROVEMENT OF BORASSUS AKEASSII WINES QUALITY BY CONTROLLED FERMENTATION USING SACCHAROMYCES CEREVISIAE STRAINS
Palm wine produced traditionally and consumed by many people around the world and specifically in Burkina Faso posed health risks because of questionable quality of wine produced by mix culture fermentation and the use of antiseptics for the stabilization. In order to improve its quality, Saccharomy...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2016-06-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2016/05/jmbfs-0885-tapsoba.pdf |