Technological Characteristics of Wild Non-Saccharomyces Sourced from Banana Fruit and Honey
L. C. Nnodim, N. N. Odu, D. N. Ogbonna & D. B. Kiin-Kabari · Microbiology Research Journal International · 2021
This study is aimed at evaluating the technological characteristics of wild non-Saccharomyces sourced from banana fruit and wild honey. The isolation of yeasts was done according to standard microbiological procedures. Technological traits screened for are as follows: fermentatio...
Open access
Research Article
10.9734/mrji/2021/v31i1230357