Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

BACKGROUND As one of the origin centers of domesticated plants in the world, Ethiopia is rich in diversified fermented foods and beverages, in which yeasts are usually among the essential functional microorganisms. This study aims to investigate yeast species diversity and distribution in indigenous...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2020-07, Vol.100 (9), p.3630-3638
Main Authors: Koricha, Anbessa D, Han, Da‐Yong, Bacha, Ketema, Bai, Feng‐Yan
Format: Article
Language:English
Subjects:
Alcoholic beverages
Beverages
Beverages - microbiology
Biodiversity
Condiments
Dairy products
Dilution
Dominant species
Ethiopia
Fermentation
Fermented food
fermented foods
Fermented Foods and Beverages - microbiology
Flavorings
Food
Food Microbiology
Geographical distribution
Identification methods
Microbiological studies
Microorganisms
Phylogeny
rRNA
rRNA gene sequence analysis
Sequence analysis
Species diversity
Standardization
Yeast
yeast diversity
Yeasts
Yeasts - classification
Yeasts - genetics
Yeasts - isolation & purification
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Summary:BACKGROUND As one of the origin centers of domesticated plants in the world, Ethiopia is rich in diversified fermented foods and beverages, in which yeasts are usually among the essential functional microorganisms. This study aims to investigate yeast species diversity and distribution in indigenous fermented products in Ethiopia using conventional isolation and molecular identification methods. RESULT Yeast cell counts in 221 samples of various Ethiopian traditional fermented products, including fermented staple foods, alcoholic beverages, dairy products, and condiments, were compared using the typical dilution plating method. A total of 475 yeast isolates were recovered from these samples and 41 yeast species belonging to 25 genera were identified from yeast isolates using the sequence analysis of the D1/D2 domain of the large subunit of rRNA gene. Candida humilis, Wickerhamomyces anomalus, Meyerozyma guilliermondii, Pichia kudriavzevii, and Saccharomyces cerevisiae were the most dominant species that were widely distributed among the majority of the fermented products analyzed in the current study. CONCLUSION Significant variations were encountered both in yeast cell counts, diversity, and distribution of yeast species among different types of fermented products and even among different samples of the same types of fermented products. It calls for a more extensive and systematic microbiological study of Ethiopian indigenous fermented foods, beverages and other related products that can be helpful for standardization and large‐scale production of these foods in Ethiopia. © 2020 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10391