Isolation and molecular identification of yeast strains from Rabil a starter of local fermented drink

作者: Keita Ibrahim , K Somda Marius , Savadogo Aly , Mogmenga Iliassou , Koita Ousmane

DOI: 10.5897/AJB2016.15265

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摘要: “Rabile” is dried yeast harvested from Sorghum beer, used as a traditional starter culture but more especially ingredient in sauce and food cooking Burkina Faso. The present study aimed to isolate identify indigenous flora of “Rabile”. Standard microbiological process was carried out value different samples coming four localities Phenotypical method molecular (PCR RFLP) were for strains characterization identification. results showed that counts ranged 9.49 10.35 log cfu/g A total twenty isolated. Based on phenotypical characters three genera detected: Candida (40%), Saccharomyces (35%) Rhodotorula (25%). Molecular identification revealed two specific among yeasts isolated S. cerevisiae with frequency 35% R. mucilaginosa 25%. This data highlights the diversity “Rabile”.   Key words: Rabile, yeast, polymerase chain reaction (PCR), restriction fragment length polymorphism (RFLP), culture.

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