ArticleWorld journal of microbiology & biotechnology2020
Dynamics and species diversity of lactic acid bacteria involved in the spontaneous fermentation of various palm tree saps during palm wine tapping in Côte d'Ivoire.
Article in World journal of microbiology & biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 17 citations in OpenAlex.
- Changes in microbial communities during the spoilage of palm wine stored at room temperature.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
To document and speed up research on the usefulness and selection of potential health-promoting bacterial starter cultures from unexplored fermented saps of various palm species in Côte d'Ivoire, benchmark tapping processes were successfully developed and implemented at field level. Therefore, spontaneously fermented saps of three palm species (Elaeis guineensis, Raphia hookeri, Borassus aethiopum) were collected throughout tapping process and lactic acid bacteria (LAB) diversity and dynamics were studied through a multiphasic approach. Overall microbiological analysis revealed a LAB species diversity throughout tapping process. LAB isolates belonged to two main (GTG)
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Registered trials
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