Abstract
Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production. In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa. Initially, the yeast obtained from fermenting teff dough of different sources were selected on the basis of their CO2 production potentials. Its DNA sequencing of isolated yeast identified Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae, and Kazachstania bulderi. The association of identified yeast to their sources indicated the presence of Pichia fermentans in fermenting dough samples collected from all sources whereas Kazachstania bulderi, Saccharomyces cerevisiae, and Candida humilis were shown to be present in samples collected from households, hotels, and microenterprises, respectively. The phenotypes and CO2 production potentials of this yeast were also documented. This study has confirmed the presence of different yeast species in the fermentation of teff dough and hinted the complex nature of Injera dough fermentation.
Highlights
Fermentation, degradation of organic compounds without net oxidation by the microbial, is an important process in production and preservation of food
Our result indicated that AAUYT25A and AAUYT27A have 100% similarity with Pichia fermentans strain Pferm 62 08 02 05
Yeast isolates with good gas production were believed to be a strong fermenter, preferable for production of Injera, and these were selected for molecular identification
Summary
Fermentation, degradation of organic compounds without net oxidation by the microbial, is an important process in production and preservation of food. It is one of the oldest food-processing technologies known, with some records dating back to 6,000 B.C. The importance of microbiota in modern-day life is underlined by the wide spectrum of fermented foods marketed in industrialized and developing countries [2]. This demonstrates that these products play potential role in securing the food demands of people in developing countries [4]
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