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Research Article
Vol. 35, Issue 2
Growth and Physiological Studies on Top and Bottom Fermenting Yeast Isolated from Palm Wine
Palm wine is the collective name for a group of alcoholic beverages produced by the natural fermentation by indigenous microorganisms of the sap obtained from various tropical plants of the Palmae family. The aim of this study was to determine the growth and physiological properties of yeast isolates from palm wine samples. Fifty (50) palm wine sam...
