University Peleforo Gon Coulibaly of Korhogo, Department of Biochemistry and Food Sciences, Laboratory of food Microbiology and Biotechnology, Côte d'Ivoire
This study was carried out to determine organic acids in palm saps throughout tapping. Palm wine sample at different stages of processing namely tapping, were collected and analysed for physical, biochemical, nutritional and microbiological parameters (pH, total titratable acidity (TTA), fermenting microorganisms) extracted from two varieties of palm oil tree (Dura and Tenera). Microbiological and biochemical contents of palm wine were determined during the tapping of Dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. In addition the results of pH, total titratable acid and organic acids confirmed the importance of lactic acid bacteria in the tapping of palm wine. The organic acids of fresh palm wines collected during tapping are showed in Fig 3. Organic acids detected in the freshly collected palm wine (first day) included oxalic (0.1
Show abstract
Full Text
