Abstract
“Rabilé” is a popular traditional ferment in Burkina Faso, consisting mainly of yeasts. It is used as a food supplement or additive like Single Cell Protein (SCP). The present work focused on identifying yeast microbiota in local food, and studying their growth kinetic parameters. “Rabilé” sampling from the 13 regions of Burkina Faso was used to isolate yeast strains. Molecular methods, including PCR-RFLP, Sanger Sequencing, and Single Locus Analysis, were applied for strain identification. The kinetic parameters were determined in batch culture. The results show 390 isolates belonging to 12 species with a predominance of Saccharomyces cerevisiae, followed by Cutaneotrichosporon curvatus. Among the selected strains, S. cerevisiae OG22 and Kluyveromyces marxianus KY01 showed the highest maximum growth rate (0.566 and 0.568 h-1) concerning kinetic parameters. These results demonstrate that “Rabilé” is an important biotope of yeast strains, and could be a potential food supplement. Key words: Yeast, Rabilé, traditional ferment, molecular identification, kinetic parameters.
Highlights
Yeasts have played an essential role in the human diet for millennia (Bekatorou et al, 2006; Gómez-Pastor et al, 2011; Steensels and Verstrepen, 2014)
390 yeast isolates were obtained from “Rabilé” samples collected from the 13 regions of Burkina Faso (Table 1)
Nine yeast species identified in this study (S. cerevisiae, K. marxianus, Pichia kudriavzevii, Meyerozyma caribbica, Candida lusitaniae, Candida parapsilosis, Rhodotorula mucilaginosa, Yarrowia lipolytica, Kodameae ohmeri) are yeasts commonly encountered in fermented foods (N'guessan et al, 2011; Johansen et al, 2019)
Summary
Yeasts have played an essential role in the human diet for millennia (Bekatorou et al, 2006; Gómez-Pastor et al, 2011; Steensels and Verstrepen, 2014). They are used in brewing, bread-making, winemaking, and producing many other fermented foods worldwide (Bekatorou et al, 2006; Carrau et al, 2015). In West Africa, yeasts are mainly used to produce ethyl alcohol and fermented foods (Somda et al, 2011; Tankoano et al, 2017; Johansen et al, 2019). The production of fermented foods is an income-generating activity for local producers (Lyumugabe et al, 2012; Djêgui et al, 2015), who provide enriched and inexpensive food. Yeasts improve the nutritional and organoleptic quality of these foods by providing additional
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