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Origin of Initial Microflora of Palm Wine from Oil Palm Trees ( Elaeis guineensis )
Author(s) -
Faparusi S. I.
Publication year - 1973
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1973.tb04142.x
Subject(s) - elaeis guineensis , palm , frond , biology , petiole (insect anatomy) , arecaceae , palm oil , botany , inflorescence , horticulture , vine , food science , hymenoptera , physics , quantum mechanics
S ummary . In a study of the origin of the initial microflora of palm wine from the oil palm ( Elaeis guineensis ), micro‐organisms from parts of the immature spadix, the plant tissues around the point of tapping the tree, the palm leaves and the atmosphere around the palm trees, were isolated and examined. It was shown that the yeasts in fresh palm wine might have originated from those that colonize those parts of the palm which are covered with fluffy hairy outgrowths. These materials which surround the tapping hole are the stalk of the male inflorescence, the leaf petiole, the felt (a fabric‐like outgrowth of the frond petiole used to cover the tapping hole) and the cross strips. Another possible source of the yeasts was the xylem stream.