Comparative Studies of Rice Wine Production from Synergistic and Individual Activities of Lactic Acid Bacteria and Yeast Isolated from Fermented Foods

Shittu; A. A.; Orukotan A. A.; Mohammed S. S. D.

Comparative Studies of Rice Wine Production from Synergistic and Individual Activities of Lactic Acid Bacteria and Yeast Isolated from Fermented Foods | Science World Journal

Rice wine is an alcoholic beverage of cereal produced as a result of saccharification and fermentation of rice, by action of microorganisms and enzymes. The com…