Jun 21st, 2015
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The King's University
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EFFECT OF COCOTI PALM WINE ON GASTRO INTESTINE ORGANISM, PROBIOTIC E.COLI NISSLE 1917 CHANDRASEKHAR.K, SREEVANI.S, SESHAPANI.P, SREEDEVI.B AND PRAMODAKUMARI.J* International Journal of Current Pharmaceutical Research Vol 5, Issue 2, 2013Popular fermented foods and beverages in Southeast Asia1Law, S. V., 2*Abu Bakar, F., 1Mat Hashim, D. and 2Abdul Hamid, A.International Food Research Journal 18: 475-484 (2011)Consumption of wines from the inflorescences ofpalm such as coconut and talipot palm, is derivedfrom the landscape of Indo-China and Sri LankaFresh nipah palm (Nypa fruticans) sap and neera(sap obtained from by tapping the unopened spadix ofthe coconut palmFermented palm saps canalso be used to produce alcohol, vinegar or alcoholicbeverage such as palm wine.fermented beverageis called panam culloo in Sri Lanka, tuba, soomin the Philippines, nuoudua in Vietnam, arak inIndonesia, and tuak (tuack) or toddy in Malaysia,India and Bangladeshnatural fermentation of palmsap and collected through the tapping of unopenedinflorescence. Palm wine has mild alcoholic flavor,sweet in taste, energetic bubbles and milkywhite in color as it contained suspension of numerousbacteria and yeast.40%excessive consumption of locally produced palmwine in 1990Palm wineor toddy, is an alcoholic beverages produced fromfermented sap of various species of palm trees.Coconut palm (Cocos nucifera), nipa palm (Nypa fruticans), pal

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