Effect of pH on the Preservation of Palm Wine by Sulfite.

Applied microbiology ·Vol. 18 ·No. 1 ·1969-07-00 ·Pages 122-3

Faparusi SI

Abstract

A study of the effect of pH on the preservation of palm wine by sulfite was made. It was concluded that at pH 4.0 to 5.0, when the palm wine is considered most suitable for drinking, the concentration of the sulfite required to suppress microfloral activities would be excessive for human consumption.

Authors & Affiliations

1 authors, click to expand affiliations / ORCID

Faparusi S I

Department of Biochemistry, University of Ibadan, Ibadan, Nigeria.

Article Info

Journal

Applied microbiology

Abbr.

Appl Microbiol

ISSN

0003-6919

DOI

10.1128/am.18.1.122-123.1969

Published

1969-07-00

Pages

122-3

Language

English

Region

United States

NLM ID

7605802

PMCID

PMC377907

External Links

PubMed source DOI: 10.1128/am.18.1.122-123.1969 PMC Full Text

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