1. B Akio Toh-E And Reed (1981). Curing of the 2u DNA Plasmid from Saccharomyces cerevisiae. Journal of bacteriology, 145(3), 1421-1424.
2. S Amanchukwu,A Obafemi,G Okpokwasili (1989). Single-cell-protein production bySchizosaccharomyces pombe isolated from palmwine using hydrocarbon feedstocks. Folia Microbiologica, 34(2), 112-119.
3. O Bassir (1962). Observation on the fermentation of Palm wine. West Afr. J. Biol. Appl. Chem, 6, 20-25.
4. E Bechem,C Omoloko,D Nwaga,V Titanji (2007). Characterization of palm wine yeasts using osmotic,ethanol tolerance and the isozyme polymorphism of alcohol dehydrogenase. African Journal of Biotechnology, 6(14), 1715-1719.
5. Cassey,G Ingleden,W (1986). Ethanol tolerance in yeasts. Crit. Rev. Microbiol, 13, 219-290.
6. L Cross,P Shardt,R Nura (1994). in method of general and molecular microbiology. Plasmid, 4, 366-371.
7. A Ejiofor,N Okafor,O Ugwueze (1994). Development of baking yeast from Nigerian palmwine yeasts. World J. Microbiol. Biotechnol, 10, 199-202.
8. M Eze,A Ogan (1987). Sugars of the unfermented sap and the wine from Oil palm, Elaeis guineensis tree. Plant Food for Human Nutrition, 38, 121-128.
9. O Ezeronye,J-L Legras (2009). Genetic analysis ofSaccharomyces cerevisiaestrains isolated from palm wine in eastern Nigeria. Comparison with other African strains. Journal of Applied Microbiology, 106(5), 1569-1578.
10. S Faparunsi,O Bassir (1972). Factors affecting palm wine, Period of Tapping. West Afr. J. Biol. Appl. Chem, 15, 24-32.
11. S Faparunsi,O Bassir (1971). Microflora of fermenting palm wine. J.Food Sci. Technol, 8, 206-212.
12. R George,V Matthew,K Ronan,P Jason (2009). Enhancement of the recombinagenic and mutagenic activities of bleomycin in yeast by intercalation of acridine compounds into DNA. Mutagenesis, 24(4), 317-329.
13. J Grinsted,P Bennett (1988). 5 Preparation and Electrophoresis of Plasmid DNA. Methods in Microbiology, 21, 129-142.
14. Kregger Van-Rij (1987). The yeast. A taxonomy study. The yeast. A taxonomy study
15. Masayoshi Kudo,Paola Vagnoli,Linda Bisson (1988). Imbalance of pH and Potassium Concentration as a Cause of Stuck Fermentations. American Journal of Enology and Viticulture, 49(3), 295-301.
16. A Martini,A Martini (1998). Saccharomyces Meyen ex Reess. Saccharomyces Meyen ex Reess, 44, 358-371.
17. P Monk (1994). Nutrient requirements of wine yeast. Proceedings of the NewYork Wine Industry Workshop, 58-64.
18. Nwachukwu (2008). Production of highethanol-yielding Saccharomyces cerevisiae of palm wine origin by protoplast fusion. Life Science Journal, 5(4), 64-68.
19. I Nwachukwu,V Ibekwe,B Anyanwu (2006). Investigation of some Physicochemical and microbial succession parameters of palm wine. Journal of Food Technology, 4(4), 308-312.
20. I Nwachukwu,V Ibekwe,R Nwabueze,B Anyanwu (2006). Characterisation of palm wine yeast isolates for industrial utilisation. Afr. J. Biotechnol, 5(19), 1725-1728.
21. N Nwokeke (2001). Palm wine Preservation Using Traditional plant that have preservative bases. Palm wine Preservation Using Traditional plant that have preservative bases
22. F Odeyemi (1977). IWRA to cooperate in Water Pollution Control in Developing Countries. Water International, 2(3), 28-30.
23. A Imogie,S Inikio,M Ugbah,A Eruaga,O Aondona,A Nwawe (2005). Impact of newly introduced liquid fertilizer as fertilizer for raising oil palm seedlings. Journal of Agricultural Science and Practice, 7(4), 70-75.
24. A Ogbonna (1984). Isolation of yeast from raffia wine. Isolation of yeast from raffia wine
25. T Ogbulie,J Ogbulie,H Njoku (2007). Comparative study on the microbiology and shelf life stability of palm wine from Elaeis guineensis and Raphia hookeri obtained from Okigwe, Nigeria. African Journal of Biotechnology, 6(7), 914-922.
26. N Okafor (1975). Palm-wine yeast from parts of Nigeria. J. Sci. Food Agric, 23, 1399-1407.
27. D Orimaiye (1997). Isolation and characterization of Yeast from palmwine (Elaeis guineensis and Raphia hookeri for Industrial production. Biotechnology of Alcoholic Beverage proceedings of 1997 International conference on Biotechnology for the development in Africa, 196-203.
28. C Ough,M Davenport,K Joseph (1989). Effect of certain vitamins on growth and fermentation rate of several commercial active dry wine yeasts. Am.J. Enol. Vitic, 40, 208-213.
29. A Oyagade,J Famurewa,O Aringbanda (2004). Microbial population and survival of some of pathogenic bacteria in fresh palmwine. Nig. J. Microbol, 18, 269-276.
30. Tabarai (1985). yeast strain screnning methods for a continious process of alcohol fermentation. Biotech. Lett, 7, 437-442.
31. B Uzochukwu,F Balogh,P Ngoddy (1991). Standard pure culture inoculum of natural fermented Palm sap. Ecol. Food Nutrient, 9, 267-288.
32. C Wellalla,M Gunawardhane,M Wijarane,C Illeperuwa (2004). Fermentation of rice using yeast isolated from coconut and palmyrah sap. Tropical agricultural research, 16, 114-120.
