Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

Jeyaram, Kumaraswamy; Singh, W. Mohendro; Capece, Angela; Romano, P.

doi:10.1016/j.ijfoodmicro.2008.02.029

Cited by 108 publications

(69 citation statements)

References 49 publications

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“…PCR amplification of rDNA and restriction digestion of the amplicon has not been used extensively for the identification of yeasts isolated during brewing or from beer 27,53 , but has seen wide application in other fermentation industries, particularly for the identification of yeasts occurring during oenological fermentations 13,14,17,18,21,22,36,43,44,48,62 . The technique has also been used to identify yeasts occurring as contaminants or natural, spontaneous fermenters of cider 15,39 and rice wine 28 as well as yeast associated with non-alcoholic citrus juice beverages 3,32 . Despite its accuracy and relative ease of use, this technique has not been widely adopted for routine identification of isolated wild yeast in breweries.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

Pham

Wimalasena

Box

et al. 2011

Journal of the Institute of Brewing

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A reference library of ITS PCR/RFLP profiles was collated and augmented to evaluate its potential for routine identification of domestic brewing yeast and known 'wild' yeast contaminants associated with wort, beer and brewing processes. This library contains information on band sizes generated by restriction digestion of the ribosomal RNA-encoding DNA (rDNA) internal transcribed spacer (ITS) region consisting of the 5.8 rRNA gene and two flanking regions (ITS1 and ITS2) with the endonucleases CfoI, HaeIII, HinfI and includes strains from 39 non-Saccharomyces yeast species as well as for brewing and non-brewing strains of Saccharomyces. The efficacy of the technique was assessed by isolation of 59 wild yeasts from industrial fermentation vessels and conditioning tanks and by matching their ITS amplicon sizes and RFLP profiles with those of the constructed library. Five separate, non-introduced yeast taxa were putatively identified. These included Pichia species, which were associated with conditioning tanks and Saccharomyces species isolated from fermentation vessels. Strains of the lager yeast S. pastorianus could be reliably identified as belonging to either the Saaz or Frohberg hybrid group by restriction digestion of the ITS amplicon with the enzyme HaeIII. Frohberg group strains could be further sub-grouped depending on restriction profiles generated with HinfI.

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Section: Introductionmentioning

confidence: 99%

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

Pham

Wimalasena

Box

et al. 2011

Journal of the Institute of Brewing

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“…It is manufactured at the domestic level using traditional solid rice flat cakes as the starter (Das et al, 2012;Jeyaram et pergillus, Rhizopus, Rhizomucor, Mucor and Syncephalastrum) and 17 fungal species were identified. Molecular methods to identify fungi include the analysis of polymorphism in the DNA region that encodes theribosomal RNA genes (5S, 5.8S, 18S and 26S), and the non-coding ITS (internal transcribed spacers) and IGS (intergenic spacer) (Jeyaram et al, 2008). For sequencing fungi, the ITS region is the most commonly used target because of the sensitive detection by PCR, as multiple copies of this ribosomal gene are present in all organisms, and also it is the optimal target for developing specific PCR primers, since both highly conserved and variable regions are present in it (Jang et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Amylolytic fungi in starter cakes for rice beer production

Das

Miyaji

Deka

2017

J. Gen. Appl. Microbiol.

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“…Rice wines like the liquid portions of tapé ketan are popular alcoho130lic beverage in Asian countries (Dung et al, 2006;Jeyaram et al, 2008). Most countries that make rice wines are situated in tropical and subtropical regions; therefore, we expected that thermotolerant, fermentative yeasts may exist in the fermented foods.…”

Section: Introductionmentioning

confidence: 99%

“…The alcohol content of tapé ketan inoculated with different starter cultures ranges from 2.6 to 3.7% (v/v) after fermentation for 48 h and 4.2 to 7.4% (v/v) after 96 h (Law et al, 2011). In tapé ketan fermentation, reducing sugars increase from less than 1% to approximately 5% in 24 h and reach a maximum concentration, 16 to 17%, between 36 and 48 h (Cronk et al, 1977).Rice wines like the liquid portions of tapé ketan are popular alcoho130lic beverage in Asian countries (Dung et al, 2006;Jeyaram et al, 2008). Most countries that make rice wines are situated in tropical and subtropical regions; therefore, we expected that thermotolerant, fermentative yeasts may exist in the fermented foods.…”

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confidence: 96%

Isolation and Phylogenetic Analysis of Two Thermotolerant, Fermentative Yeast Strains from Liquid Tapé Ketan (Indonesian Rice Wine)

Aung¹,

Watanabe²,

Hashinaga³

2012

FSTR

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A total of 34 yeast strains were isolated from rice wines pressed from tapé ketan, Indonesian traditional fermented-glutinous rice. Among them, two strains that grew and fermented above 42°C were selected for further analysis. Fermentation was carried out in medium containing 15% (w/v) glucose at 40°C, and ethanol productivity was measured after 48 h of incubation. The two strains, TB2-1 and TW1-3, were found to have upper temperature limit of 46 and 47°C, and higher ethanol productivity of 5.9% and 6.4% (w/v), respectively. These two yeast strains were identified by traditional and molecular techniques. In the molecular technique, 18S rDNA and internal transcribed spacer 1 (ITS1) rDNA genes were amplified by polymerase chain reaction (PCR) using specific primers. The sequences of these two regions for the two strains were phylogenetically analyzed, and the yeast strains TB2-1 and TW1-3 were identified as Issatchenkia orientalis and Saccharomyces cerevisiae, respectively.Keywords: rice wine, thermotolerant and fermentative yeasts, 18S rDNA, ITS1 rDNA *To whom correspondence should be addressed. E-mail: watanabe@chem.agri.kagoshima-u.ac.jp IntroductionThe production of ethanol by yeast fermentation in tropical countries, especially during the summer season, is not economically feasible because of the high energy input required to cool the fermenters. Thermotolerant yeasts offer potential advantages in the alcohol industry by reducing cooling costs and by having faster fermentation rates, thereby making the process more economical (Kiransree et al., 2000;Pasha et al., 2007). There have been a limited number of attempts to obtain yeasts from non-food sources that are capable of growth and fermentation at or above 40℃, with some researchers genetically modifying fermentative yeasts to be thermotolerant (Hong et al., 2007;Kawamura, 1999). Apart from these approaches, screening of yeasts from various environments, including soil in hot regions (Kiran Sree et al., 2000), appears to be the major way of identifying suitable strains for commercial production and reducing the cost of the process. To the best of our knowledge, there has been no report on the characteristics of thermotolerant, fermentative yeasts from rice wines. In this study, we used Indonesian rice wines pressed from tapé ketan to identify thermotolerant, fermentative yeasts.Tapé ketan is a traditional Indonesian fermented food prepared from glutinous rice, which has been steamed, inoculated, and allowed to ferment for 24 to 48 h or longer at ambient temperatures (25 to 30℃) (Cronk et al., 1979). The alcohol content of tapé ketan inoculated with different starter cultures ranges from 2.6 to 3.7% (v/v) after fermentation for 48 h and 4.2 to 7.4% (v/v) after 96 h (Law et al., 2011). In tapé ketan fermentation, reducing sugars increase from less than 1% to approximately 5% in 24 h and reach a maximum concentration, 16 to 17%, between 36 and 48 h (Cronk et al., 1977).Rice wines like the liquid portions of tapé ketan are popular alcoho130lic beverage in Asian ...

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Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

Cited by 108 publications

References 49 publications

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

Amylolytic fungi in starter cakes for rice beer production

Isolation and Phylogenetic Analysis of Two Thermotolerant, Fermentative Yeast Strains from Liquid Tapé Ketan (Indonesian Rice Wine)

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