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Identification of fungal isolates from steeped yam (Gbodo): Predominance of Meyerozyma guilliermondii

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Abstract

Gbodo is a traditional Nigerian fermented dried yam food using tubers or slices. Identification of microbes using conventional methods reveals only a fraction of the true microbial community. Forty-five fungal isolates associated with gbodo at 0, 6, 12, 18, and 24 h of steeping/fermentation were identified using molecular techniques. Ribosomal RNA-ITS fragments of genomic DNA were amplified using ITS1 and ITS4 primers and subjected to nuclecotide sequence determination. Meyerozyma gulliermondii represented 56–78% of isolates during 24 h of yam steeping. Sixty-seven percent of all identified isolates were members of the genera Meyerozyma and Pichia. The biodiversity index of fungal isolates increased from 0.33 at 0 h to 0.56 at 12 h. M. guilliermondii exhibited a resilient presence in isolates.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, 2240, Nigeria

    Joan Modupe Babajide

  2. Biosciences eastern and central Africa-International Livestock Research Institute (BecA- ILRI) Hub, Nairobi, 30709, Kenya

    Joan Modupe Babajide, Solomon Maina, Benjamin Kiawa & Robert Skilton

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  1. Joan Modupe Babajide
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  2. Solomon Maina
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  3. Benjamin Kiawa
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  4. Robert Skilton
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Correspondence to Joan Modupe Babajide.

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Babajide, J.M., Maina, S., Kiawa, B. et al. Identification of fungal isolates from steeped yam (Gbodo): Predominance of Meyerozyma guilliermondii . Food Sci Biotechnol 24, 1041–1047 (2015). https://doi.org/10.1007/s10068-015-0133-9

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  • DOI: https://doi.org/10.1007/s10068-015-0133-9

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