Production of Protoplasts from Yeast Cells (Saccharomyces cerevisae) Isolated from Palm Wine (Elaeuis guinensis) Using Snail Gut Enzyme from African Giant Snail (Achatina achatina)

Abstract

Aims:The aim of this study was to investigate the use of locally sourced snail gut enzyme from African giant snail (Achatina achatina) for yeast protoplasts production. Place and Duration of Study: Fresh undiluted palm wine was commercially acquired from Umuoke, Obowo in Imo State while African giant snails (A. achatina) were bought from Umuahia main market, Abia State, Nigeria. The study was carried out from June to september, 2013. Methodology: The snails were starved for 7 days so as to concentrate their gut juice, carefully aspirated using sterile needles and syringes after unshelling the snails. All the extracts from twelve snails were pooled together and centrifuged at 1,500rpm for 20 minutes to remove larger particulates; the supernatant was collected dissolved in 0.1M acetate buffer (pH 5.5). Yeast cells (Saccharomyces cerevisae) were grown in potato dextrose broth and harvested at late exponential Short Communication 7/mL yeast protoplast. The best supporting osmotic stabilizer during cell wall regeneration was observed with 0.5M sucrose. Conclusion:This experiment therefore suggests a rapid, inexpensive and efficient procedure for yeast protoplasts production.