Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire
Journal of Applied Microbiology2018Vol. 126(2), pp. 567–579
Citations Over TimeTop 15% of 2018 papers
Tiemélé Laurent-Simon Amoikon, Moussan Désirée Francine Aké, Theodore N. Djéni, Cécile Grondin, Serge Casarégola, Koffi Marcellin Djè
Abstract
This study is a first step in understanding the significance of indigenous yeast flora of palm wines from Côte d'Ivoire. This knowledge is important as a tool for establishing new indigenous yeast collection; which could be used for the product quality improvement and as enzyme sources for biotechnological purposes.
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