Culture-independent analysis for determination of yeast diversity during solid substrate fermentation of grated cassava for gari production

Abstract

Yeast diversity during fermentation of grated cassava for gari production in Nigeria was studied using culture independent methods based on Eukarya18S rDNA and the PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). DNA extracted directly from the grated cassava at different fermentation time regimes, as well as bulk cells generated from different viable count agar plates were used as template for amplification of 18S rDNA gene in a PCR experiment. Analysis of the 18S rDNA gene by sequencing of the PCR-DGGE band fragments revealed closest relative of Issatchenkia scutulata, Candida rugopelliculosa, Candida maritime, Zygosaccharomyces rouxii and Galactomyces geotricum as member of yeast community involved with the fermentation. PCR-DGGE can be useful for yeast in situ profiling during fermentation; this will contribute to safety of traditional fermented foods and optimization during large scale production of gari.

Impact of Anthropogenic Activities on Genetic Variability of Yeasts inhabiting Mangrove sediments of Dar es Salaam, Tanzania

“…ISSN 2157-6092 2013 The yeast isolation methodology based on selective media and streaking for single colonies was standard and has been used by various other studies (Kurtzman & Robnet, 1998;Sosovele, 2008;Groenewald et al, 2011). However, this study may have been limited to the culturable yeast populations, and a culture independent analysis of the yeast community DNA may have revealed more information on the genotypes of the members of the yeast communities in the sediments as done in some other studies (Iacumin et al, 2009;Oguntoyinbo, 2012).…”

Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity

“…Pichia kudriavzevii (formely Issatchenkia orientalis, anamorph Candida krusei) can be found in various foodstuffs such as dairy products (Cardoso et al, 2015, Gao et al, 2012, fermented cassava products (Coulin et al, 2006, Oguntoyinbo et al, 2011, Freire et al, 2014, Ramos et al, 2015, cocoa (Papalexandratou, De Vuyst, 2011, Hamdouche et al, 2015 and is important for chocolate flavour formation (Ho et al, 2014). It was also reported that P. kudriavzevii is responsible for producing offflavour odours and texture softening in kimchi (Moon et al, 2014), is one of the yeast producing terpenoids in Chinese light-style liquor (Wu et al, 2015).…”