Results 91 to 100 of about 160 (104)
Some of the next articles are maybe not open access.
Isolation and Identification of Lactic Acid Bacteria in Coconut Toddy (Mnazi)
Journal of Asian Scientific Research, 2012Mnazi, like any other sugary plant sap can be processed into an alcoholic beverage through fermentation of the sugars present in the sap, yielding alcohol and carbon dioxide. It is sweet, dirty brown in color, containing 10-12% sugar, mainly sucrose (1).
T. T.Kadere, P. M. Kutima
openaire +1 more source
Isolation and identification of the genera Acetobacter and Gluconobacter in coconut toddy (mnazi)
2010This study investigated the occurrence and identified the dominant spoilage genera of acetic acid bacteria in coconut wine (mnazi), by plating the dilution series previously pre-enriched in a basalmedium onto GYP agar, followed by physiological and biochemical tests.
Kadere, TT +4 more
openaire +1 more source
Studies on yeast strains from Coconut (Cocos nucifera) Toddy in Sri Lanka : the tolerance to high temperature, salt, and inhibitors derived from lignocellulosic hydrolysates and mechanism of thermotolerance [PDF]
, 2020 博士(農学)
Ahangangoda Arachchige, Maduka Subodinee +1 more
openaire
The potential of coconut toddy for use as a feedstock for bioethanol production in Tuvalu
Biomass and Bioenergy, 2013Sarah L Hemstock
exaly
Impact of Pasteurization on the Quality Attributes of Fermented Coconut Sap (Toddy)
Ranahansi Bandara, Chandi Yalegamaopenaire +1 more source
Toddy Palm Trees Classification and Counting Using Drone Video: Retuning Hyperparameter Mask-RCNN
2021Myint Myint Sein, Khaing Suu Htet
exaly
Occupational dermatosis and allergic contact dermatitis in a toddy tapper
Contact Dermatitis, 1987C R Srinivas, C Balachandran
exaly