Isolation and Identification of Indigenous Yeasts from “&amp;lt;i&amp;gt;Rabil&amp;amp;eacute;&amp;lt;/i&amp;gt;”, a Starter Culture Used for Production of Traditional Beer “&amp;lt;i&amp;gt;dolo&amp;lt;/i&amp;gt;”, a Condiment in Burkina Faso

Iliassou Mogmenga,Lewis I Ezeogu,Jerry Ugwuanyi,Marius K Somda,Yérobessor Dadiré,Alfred S Traoré,Ibrahim Keita

doi:10.4236/aim.2019.97040

Abstract

Rabile is a ferment of dolo, a traditional sorghum beer of Burkina Faso and it is harvested at the end of dolo fermentation process. It is a significant source of proteins and it is used like a condiment and food seasoning by some communities. The present study characterized and identified the yeasts isolated from Rabile. A total of 70 samples were collected from 7 localities of Burkina Faso with dolo sellers according to the ethnic groups. The aerobic mesophilic flora count from Rabile varied from 8.34 ± 0.72 to 10.07 ± 0.51 log10 CFU·g-1 and yeast varied from 7.24 to 8.28 log10 UFC·g-1. Based on morphological, cultural, sexual and biochemical (carbon and nitrogen assimilation) profiles, 50 yeast strains were identified and found to belong to 4 genera and 7 species. Saccharomyces cerevisiae was found as most predominant yeasts species of yeast in of Rabile with 64 %, Rhodotorula muciloginosa, (8%), Candida pseudorhangii (6%), Candida heliconiae (12%), Candida utilis (4%), Shizosaccharomyces pombe (4%) and Sporobolomyces odoratus (2%). This activity has been carried out in the Laboratory of Biotechnology for Food and Nutritional Sciences, University Ouaga I Pr Josph KY-ZERBO, Burkina Faso, and it was done from June to October 2018.

Highlights

Dolo is a popular traditional beer of Burkina Faso
Rabilé is a ferment of dolo, a traditional sorghum beer of Burkina Faso and it is harvested at the end of dolo fermentation process
The average values of flora aerobic mesophilic total (FAMT) ranged between 8.42 ± 0.34 and 10.07 ± 0.18, while the amount of yeasts ranged between 7.24 ± 0.26 and 8.28 ± 0.20

Summary

Introduction

Dolo is a popular traditional beer of Burkina Faso. Traditional Sorghum bicolor beer is the most popular alcoholic beverage in West Africa. They are known as pito in Ghana, burukutu or otika in Nigeria, tchoukoutou and chakpolo in Benin and Togo, dolo in Mali and tchapalo in Ivory Coast [3]. They are largely consumed during traditional ceremonies and constitute an important source of income for the sellers and producers who are mostly rural men and women. Other studies carried out have shown the probiotic properties of those microorganisms [5] [6] [7]

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Results

Conclusion