Comparative study on the microbiology and shelf life stability of palm wine from Elaeis guineensis and Raphia hookeri obtained from Okigwe, Nigeria

African Journal of Biotechnology

Volumn 6, Issue 7, 2007, Pages 914-922

  Ogbulie, T E ^a   Ogbulie, J N ^a   Njoku, H O ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF PORT HARCOURT   (Nigeria)

Author keywords

Biochemical changes; Microbiology; Nigeria; Palm wie; Shelf life

Indexed keywords

CARBON DIOXIDE; PALM OIL; PLANT EXTRACT;

ARECACEAE; ARTICLE; BACILLUS; BACTERIUM; BACTERIUM ISOLATE; BACTERIUM ISOLATION; BREVIBACTERIUM; CHEMICAL ANALYSIS; ELAEIS GUINEENSIS; ESCHERICHIA COLI; FERMENTATION; LACTOBACILLUS; MICROBIAL CONTAMINATION; MICROCOCCUS; NIGERIA; NONHUMAN; RAPHIA HOOKERI; SHELF LIFE; STAPHYLOCOCCUS; WINE; YEAST;

BREVIBACTERIUM; BREVIBACTERIUM SP.; ELAEIS GUINEENSIS; ESCHERICHIA COLI; LACTOBACILLUS; MICROCOCCUS; RAPHIA HOOKERI; STAPHYLOCOCCUS;

EID: 34247248321     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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