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Fermentation of Pods of Cocoa (Theobroma cacao L) Using Palm Wine Yeasts for the Production of Alcohol and Biomass

by Mbajiuka, Chinedu S, Ifediora A.C, Onwuakor C.E and Nwokoji L.I

American Journal of Microbiological Research. 2015, 3(2), 80-84. DOI: 10.12691/ajmr-3-2-7
Pub. Date: April 14, 2015Views: 25210 Downloads: 22372Like: 15

Theobroma cacao Palm wine yeast fermentation alcohol biomass

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