The microbiology of Bandji, palm wine of<i>Borassus akeassii</i>from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria

Abstract

First study describing microbiological and physicochemical characteristics of palm wine from B. akeassii. Genotypic diversity of palm wine LAB and AAB not reported before is demonstrated and this constitutes valuable information for better understanding of the fermentation which can be used to improve the product quality and develop added value by-products.