International Journal of
Biotechnology and Molecular Biology Research

  • Abbreviation: Int. J. Biotechnol. Mol. Biol. Res.
  • Language: English
  • ISSN: 2141-2154
  • DOI: 10.5897/IJBMBR
  • Start Year: 2010
  • Published Articles: 102

Full Length Research Paper

Yeasts from a traditional ferment “Rabilé”: Molecular and physiological characterization

Ibrahim KEITA
  • Ibrahim KEITA
  • Laboratoire de Biologie Moléculaire Appliquée (LBMA), Université des Sciences, des Techniques et des Technologies de Bamako, BP: E 3206, Colline de Badalabougou, Bamako, Mali.
  • Google Scholar
Iliassou MOGMENGA
  • Iliassou MOGMENGA
  • Laboratoire de Microbiologie et Biotechnologie Microbienne (LAMBM), Université Joseph KI-ZERBO, 03 PB 7031 Ouagadougou 03, Burkina Faso.
  • Google Scholar
Marius Kounbèsiounè SOMDA
  • Marius Kounbèsiounè SOMDA
  • Laboratoire de Microbiologie et Biotechnologie Microbienne (LAMBM), Université Joseph KI-ZERBO, 03 PB 7031 Ouagadougou 03, Burkina Faso.
  • Google Scholar
Lassina DOUMBIA
  • Lassina DOUMBIA
  • Laboratoire de Biologie Moléculaire Appliquée (LBMA), Université des Sciences, des Techniques et des Technologies de Bamako, BP: E 3206, Colline de Badalabougou, Bamako, Mali.
  • Google Scholar
Aboubakar S. OUATTARA
  • Aboubakar S. OUATTARA
  • Laboratoire de Microbiologie et Biotechnologie Microbienne (LAMBM), Université Joseph KI-ZERBO, 03 PB 7031 Ouagadougou 03, Burkina Faso.
  • Google Scholar
Ousmane A. KOITA
  • Ousmane A. KOITA
  • Laboratoire de Biologie Moléculaire Appliquée (LBMA), Université des Sciences, des Techniques et des Technologies de Bamako, BP: E 3206, Colline de Badalabougou, Bamako, Mali.
  • Google Scholar
Alfred S. TRAORE
  • Alfred S. TRAORE
  • Laboratoire de Microbiologie et Biotechnologie Microbienne (LAMBM), Université Joseph KI-ZERBO, 03 PB 7031 Ouagadougou 03, Burkina Faso.
  • Google Scholar


  •  Received: 26 July 2021
  •  Accepted: 04 January 2022
  •  Published: 28 February 2022

References

Barbera E, Grandi A, Borella L, Bertucco A, Sforza E (2019). Continuous cultivation as a method to assess the maximum specific growth rate of photosynthetic organisms. Frontiers in Bioengineering and Biotechnology 7:274.
Crossref

 

Bekatorou A, Psarianos C, Koutinas AA (2006). Production of Food Grade yeasts. Food Technology and Biotechnology 44(3):407-415.

 

Calabretti A, La Cara F, Sorrentino A, Di Stasio M, Santomauro F, Rastrelli L, Gabrielli L, Limone F, Volpe MG (2012). Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast. World Journal of Microbiology and Biotechnology 28(4):1433-1442.
Crossref

 

Carrau F, Gaggero C, Aguilar PS (2015). Yeast diversity and native vigor for flavor phenotypes. Trends in Biotechnology 33(3):148-154.
Crossref

 

Corbett KM, de Smidt O (2019). Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis. Food Science and Technology International 25(8):671-679.
Crossref

 

de Souza Varize C, Christofoleti-Furlan RM, Muynarsk EDSM, de Melo Pereira GV, Lopes LD, Basso LC (2019). Biotechnological applications of nonconventional yeasts. In Yeasts in Biotechnology 46:107674. IntechOpen.
Crossref

 

De Vuyst L, Harth H, Van Kerrebroeck S, Leroy F (2016). Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology 239:26-34.
Crossref

 

Díaz C, Molina AM, Nähring J, Fischer R (2013). Characterization and dynamic behavior of wild yeast during spontaneous wine fermentation in steel tanks and amphorae. BioMed Research International, 2013.
Crossref

 

Djêgui KY, Kayodé APP, Tokpohozin ES, Gachomo EW, Kotchoni SO, Hounhouigan JD (2015). Phenotypic characters of yeasts isolated from kpete-kpete, a traditional starter of a Benin opaque sorghum beer. African Journal of Biotechnology 14(27):2227-2233.
Crossref

 

Esteve-Zarzoso B, Belloch C, Uruburu F, Querol A (1999). Identification of yeasts by RFLP analysis of the 5.8 S rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic and Evolutionary Microbiology 49(1):329-337.
Crossref

 

Fallah B, Zaini F, Ghazvini RD, Kachuei R, Kordbacheh P, Safara M, Mahmoudi S (2016). The antagonistic effects of Candida parapsilosis on the growth of Fusarium species and fumonisin production. Current Medical Mycology 2(1):1-6.
Crossref

 

FAO, IFAD, UNICEF, WFP, WHO (2020). The State of Food Security and Nutrition in the World 2020. Transforming food systems for affordable healthy diets. Rome, FAO.

 

Feldmann H (2012). Yeast: Molecular and Cell Biology. 2nd edn. Wiley-Blackwell, Weinheim, Germany 464 p.
Crossref

 

Gómez-Pastor R, Pérez-Torrado R, Garre E, Matallana E (2011). Recent advances in yeast biomass production. In: D Matovic (ed.) Biomass - Detection, Production and Usage pp. 201-222. InTech, Rijeka, Croatia.
Crossref

 

Granchi L, Bosco M, Messini A, Vincenzini, M (1999). Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region. Journal of Applied Microbiology 87(6):949-956.
Crossref

 

Guimarães TM, Moriel DG, Machado IP, Picheth CM, Bonfim T (2006). Isolation and characterization of Saccharomyces cerevisiae strains of winery interest. Revista Brasileira de Ciências Farmacêuticas, 42(1):119-112.
Crossref

 

Johansen PG, Owusu-Kwarteng J, Parkouda C, Padonou SW, Jespersen L (2019). Occurrence and importance of yeasts in indigenous fermented food and beverages produced in sub-Saharan Africa. Frontiers in microbiology P 1789.
Crossref

 

Konlani S, Delgenès JP, Moletta R, Traore A, Doh A (1996a). Isolation and physiological characterization of yeasts involved in sorghum beer production. Food Biotechnology 10(1):29-40.
Crossref

 

Konlani S, Delgenès JP, Moletta R, Traore A, Doh A (1996b). Optimization of cell yield of Candida krusei SO1 and Saccharomyces sp. LK3G cultured in sorghum hydrolysate. Bioresource Technology 57(3):275-281.
Crossref

 

Kumar MS, Kaur G, Sandhu AK (2014). Genomic DNA Isolation from Fungi, Algae, Plant, Bacteria and Human Blood using CTAB. International Journal of Science and Research 3(9):617-618.

 

Legras JL, Ruh O, Merdinoglu D, Karst F (2005). Selection of hypervariable microsatellite loci for the characterization of Saccharomyces cerevisiae strains. International Journal of Food Microbiology 102(1):73-83.
Crossref

 

Lv XC, Huang XL, Zhang W, Rao PF, Ni L (2013). Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods. Food Control 34(1):183-190.
Crossref

 

Lyumugabe F, Gros J, Nzungize J, Bajyana E, Thonart P (2012). Characteristics of African traditional beers brewed with sorghum malt: a review. Biotechnologie, Agronomie, Société et Environnement 16(4):509-530.

 

Mogmenga I, Somda KM, Keita I, Traore SA (2017). Evaluation of hygienic quality of ferment of local beer dolo used as condiment in Burkina Faso. African Journal of Biotechnology 16(26):1449-1456.

 

N'guessan KF, Brou K, Jacques N, Casaregola S, Dje KM (2011). Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d'Ivoire. Antonie Van Leeuwenhoek 99(4):855-864.
Crossref

 

Oliveira ES, Rosa CA, Morgano MA, Serra GE (2004). Fermentation characteristics as criteria for selection of cachaça yeast. World Journal of Microbiology and Biotechnology 20(1):19-24.
Crossref

 

Onofre SB, Bertoldo IC, Abatti D, Refosco D (2017). Chemical composition of the biomass of Saccharomyces cerevisiae-(Meyen ex EC Hansen, 1883) yeast obtained from the beer manufacturing process. International Journal of Advanced Engineering Research and Science 5(8):351-355.
Crossref

 

Pires RH, Brugnera MF, Zanoni MVB, Giannini MJS (2016). Effectiveness of photoelectrocatalysis treatment for the inactivation of Candida parapsilosis sensu stricto in planktonic cultures and biofilms. Applied Catalysis A: General 511:149-155.
Crossref

 

Somda M, Savadogo A, Barro N, Thonart P, Traore A (2011). Effect of minerals salts in fermentation process using mango residues as carbon source for bioethanol production. Asian Journal of Industrial Engineering 3(1):29-38.
Crossref

 

Sørensen LM, Gori K, Petersen MA, Jespersen L, Arneborg N (2011). Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model. International Dairy Journal 21(12):970-978.
Crossref

 

Steensels J, Verstrepen KJ (2014). Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations. Annual Review of Microbiology 68:61-80.
Crossref

 

Suman G, Nupur M, Anuradha S, Pradeep B (2015). Single cell protein production: a review. International Journal of Current Microbiology and Applied Sciences 4(9):251-262.

 

Tankoano A, Sawadogo-Lingani H, Savadogo A, Kabore D, Traore, Y (2017). Study of the process and microbiological quality of Gappal, a fermented food from Burkina Faso based on milk and millet dough. International Journal of Multidisciplinary and Current Research 5(1):104-110.

 

Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP (2019). The life and times of yeasts in traditional food fermentations. Critical Reviews in Food Science and Nutrition 60(18):3103-3132.
Crossref

 

Tolieng V, Kunthiphun S, Savarajara A, Tanasupawat S (2018). Diversity of yeasts and their ethanol production at high temperature. Journal of Applied Pharmaceutical Science 8:136-142.

 

van der Aa Kühle A, Jesperen L, Glover RL, Diawara B, Jakobsen M (2001). Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum beer. Yeast 18(11):1069-1079.
Crossref

 

White TJ, Bruns TD, Lee S, Taylor JW (1990). Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: Innis MA, Gelfand DH, Sninsky J, White TJ (eds), PCR Protocols: a Guide to Methods and Applications. Academic Press, San Diego pp. 315-322.
Crossref