Table 4. Morphologic and cultural characterization of purified yeasts isolate from palm wine

From

Characterization of Saccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo

Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A., Limingui Polo C.

American Journal of Food Science and Technology. 2019, 7(6), 205-214 doi:10.12691/ajfst-7-6-7