English

Isaac Ayanniran Adesokan,Lachance Marc-Andre,Abiodun Sanni

doi:10.5897/ajmr2019.9185

Abstract

Yeasts are very important in food production by affecting the quality and safety of different food products. Yeasts are commonly used in the production of beer, wine and bread; but many yeast species have been isolated from different African fermented foods. The present study aims to determine the biodiversity of yeasts isolated from selected Nigerian fermented foods. A combination of phenotypic and molecular tests were employed in the identification of yeasts. A total of 145 yeasts were isolated from six different food products. The yeasts belong to six genera namely Saccharomyces, Candida, Cyberlindnera, Meyerozyma, Trichosporon and Galactomyces. The most frequently encounter was Saccharomyces cerevisiae followed by Candida glabrata. The present study has confirmed the biodiversity of yeasts isolated from fermented food of Nigerian origin. Key words: Phenotypic characterization, molecular, indigenous yeasts, Nigeria.

Highlights

In different parts of the world, humans consumed many types of fermented food products
During the production of fermented foods, microorganisms that are present in the raw materials or added as starter culture change the raw materials both biochemically and organoleptically into edible products that are culturally acceptable to the maker and consumer
In Nigeria different types of nutrient rich crops are processed by fermentation into foods or used as condiments (Iwuoha and Eke, 1996)

Summary

Introduction

In different parts of the world, humans consumed many types of fermented food products. The different types of traditional fermented food products in Nigeria include fufu, gari, ogi and nono. The traditional fermented alcoholic beverages include the palm wine, burukutu and agadagidi. The microorganisms commonly found in Nigerian traditional fermented foods and alcoholic beverages are yeasts and lactic acid bacteria.

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