Food and Nutrition Sciences
Vol.7 No.9(2016), Paper ID 68928, 10
pages
DOI:10.4236/fns.2016.79077
Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences
Detto Karamoko, N’Dédé Théodore Deni, Jean-Luc Aboya Moroh, Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje
Laboratory of Food Microbiology and Biotechnology, Department of Biochemistry and Food Sciences,
University Peleforo Gon Coulibaly of Korhogo, Korhogo, Cote d’Ivoire
Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology,
University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
Laboratory of Food Microbiology and Biotechnology, Department of Biochemistry and Food Sciences,
University Peleforo Gon Coulibaly of Korhogo, Korhogo, Cote d’Ivoire
Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology,
University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology,
University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
Copyright © 2016 Detto Karamoko, N’Dédé Théodore Deni, Jean-Luc Aboya Moroh, Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Karamoko, D. , Théodore Deni, N. , Aboya Moroh, J. , Jean-Paul Bouatenin, K. and Dje, K. (2016) Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences.
Food and Nutrition Sciences,
7, 763-771. doi:
10.4236/fns.2016.79077.