Identification and typing of the yeast strains isolated from bili bili, a traditional sorghum beer of Chad

Seventy six yeast strains isolated form bili bili and others sample were identified and typed in purpose of selecting appropriate starter culture. Identification techniques included conventional phenetic method, PCR/RFLP of NTS2 rDNA region, partial sequencing of the D1/D2 region of 26S rDNA and kar...

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Bibliographic Details
Published in:African journal of biotechnology 2005-07, Vol.4 (7), p.646-656
Main Authors: Nanadoum, MAOURA, Mbailao, MBAIGUINAM Huu Vang NGUYEN, Claude, GAILLARDIN, Jacques, POURQUIE
Format: Article
Language:English
Subjects:
Biotechnology
Kluyveromyces
Life Sciences
Saccharomyces
Sorghum
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Summary:Seventy six yeast strains isolated form bili bili and others sample were identified and typed in purpose of selecting appropriate starter culture. Identification techniques included conventional phenetic method, PCR/RFLP of NTS2 rDNA region, partial sequencing of the D1/D2 region of 26S rDNA and karyotyping using contour clamped homogenous electric field (CHEF) technique. The Saccharomyces cereviseiae strains were also compared to industrial strains according to their fermentation profiles on maltose in the presence of 2-deoxy-D-glucose and to their karyotypes. We observed that the fermentation of bili bili was carried out by an indigenous natural flora predominantly represented by highly polymorphic S. cerevisiae strains whereas early steps in the process were carried out mainly by Kluyveromyces maxianus strains. All of the S. cerevisiae strains which were used in trial fermentation gave a good rate of fermentation suggesting that they may be used as starter cultures.
ISSN:1684-5315
1684-5315
DOI:10.5897/AJB2005.000-3117