Open AccessMolecular identification and performance evaluation of wild yeasts from different Ethiopian fermented products
Author(s) -
Elsa Beyene,
Anteneh Tesfaye Tefera,
Diriba Muleta,
Solomon K Fantahun,
Gary M. Wessel
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04377-7
Subject(s) - leavening agent , fermentation , yeast , biology , food science , fermentation in food processing , biomass (ecology) , internal transcribed spacer , bacteria , lactic acid , gene , biochemistry , genetics , ribosomal rna , agronomy
Different types of yeasts and lactic acid bacteria dominate in spontaneously fermented products (food, beverages, and condiments) that are commonly consumed in Ethiopia. The aim of this study was to identify efficient fermentative yeasts from fermented foods, fermented beverages, honey and molasses using genotypic methods. Out of the 70 samples tested, 180 distinct wild yeast isolates were recovered. A total of 23 isolates were selected for genomic analysis based on their basis of biomass yield, fermentation capacity, and leavening performance. The nucleotide sequence analysis of the internal transcribed spacer ITS-5.8S rDNA region revealed that the indigenous yeast isolates had close relatedness to Saccharomyces cerevisiae , Candida humilis , Kazachstania bulderi , Pichia fermentans and Pichia kudriavzevii with greater than 97% nucleotide similarity. The study shows a high diversity of indigenous wild yeasts in fermented products and that potent strains had higher biomass yield, good gas production and remarkable leavening capacity that indicates their inherent potential for use in the baking industry.