Abstract
Different types of yeasts and lactic acid bacteria dominate in spontaneously fermented products (food, beverages, and condiments) that are commonly consumed in Ethiopia. The aim of this study was to identify efficient fermentative yeasts from fermented foods, fermented beverages, honey and molasses using genotypic methods. Out of the 70 samples tested, 180 distinct wild yeast isolates were recovered. A total of 23 isolates were selected for genomic analysis based on their basis of biomass yield, fermentation capacity, and leavening performance. The nucleotide sequence analysis of the internal transcribed spacer ITS-5.8S rDNA region revealed that the indigenous yeast isolates had close relatedness to Saccharomycescerevisiae, Candida humilis, Kazachstania bulderi, Pichia fermentans and Pichia kudriavzevii with greater than 97% nucleotide similarity. The study shows a high diversity of indigenous wild yeasts in fermented products and that potent strains had higher biomass yield, good gas production and remarkable leavening capacity that indicates their inherent potential for use in the baking industry.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Arias CR, Burns JK, Friedrich LM, Goodrich RM, Parish ME (2002) Yeast species associated with orange juice: evaluation of different identification methods. Appl Environ Microbiol 68:1955–1961
Aslankoohi E, Herrera-Malaver B, Rezaei MN, Steensels J, Courtin CM, Verstrepen KJ (2016) Non-conventional yeast strains increase the aroma complexity of bread. PLoS ONE 11:e0165126
Barnett JA, Payne RW, Yarrow D (2000) Yeasts: characteristics and identification, 3rd edn. Cambridge University Press, Cambridge, pp 18–226
Bekele B, Tetemke M, Mogessie A (2001) Chemical and nutritional properties of tej, an indigenous Ethiopian honey wine: variations within and between production units. Afr J Food Technol 6:104–108
Ceccato-Antonini SR, Tosta CD, Silva AC (2004) Determination of yeast killer activity in fermenting sugarcane juice using selected ethanol making strains. Braz Arch Biol Technol 47:17–39
De Barros L, Soden MA, Martens AL, Henschke PA, Langridge P (1998) Differentiation and species identification of yeasts using PCR. Int J Syst Bacteriol 48:279–286
Diaz C, Molina AM, Nähring J, Fischer R (2013) Characterization and dynamic behavior of wild yeast during spontaneous wine fermentation in steel tanks and amphorae. BioMed Res Int 2013:1–13. Article ID 540465
Elsa BG, Anteneh TT, Diriba M, Solomon KF, Gary MW (2019) Optimization of the cultivation conditions of indigenous wild yeasts and evaluation of their leavening capacity. Int J Sci 6:2410–4477
Getachew T (2015) A review on traditional fermented beverages of Ethiopian. J Nat Sci Res 5:94–102
Haggman M, Salovaara H (2008) Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough. Food Res Int 41:266–273
Johnson EA, Echavarri-Erasun C (2011) Yeast biotechnology. In: Kurtzman CP, Fell JW, Boekhout T (eds) The yeasts, a taxonomic study. Elsevier, Academic Press, Inc., pp 652–661
Joseph R, Bachhawat AK (2014) Yeasts: production and commercial uses. In: Batt CA, Tortorello ML (eds) Encyclopedia of food microbiology. Academic Press, Oxford, pp 823–830
Kumar S, Stecher G, Tamura K (2016) MEGA7: Molecular evolutionary genetics analysis version 7.0 for bigger data sets. Mol Biol Evol 33:1870–1874
Kurtzman CP, Fell JW (1998) The yeast: a taxonomic study. Elsevier, Amsterdan
Kurtzman CP, Robnett CJ (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie Van Leeuwenhoek 73:331–371
Larkin MA, Blackshields G, Brown NP, Chenna R, McGettigan PA, McWilliam H, Valentin F, Wallace IM, Wilm A, Lopez R, Thompson JD, Gibson TJ, Higgins DG (2007) Clustal W and Clustal X version 2.0. Bioinformatics 23:2947–2948
Las Heras-Vazquez FJ, Mingorance-Cazorla L, ClementeJimenez JM et al (2003) Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of 5.8S rRNA gene and the two internal transcribed spacers. FEMS Yeast Res 3:3–9
Manzano M, Cocolin L, Longo B, Comi G (2004) PCR-DGGE differentiation of strains of Saccharomyces sensu strict. Antonie Van Leeuwenhoek 85:23–27
Mogesse A (2006) The microbiology of Ethiopian foods and beverages: a review. Ethiop J Biol Sci 5:189–245
Montrocher R, Verner M-C, Briolay J et al (1998) Phylogenetic analysis of the saccharomyces cerevisiae group based on polymorphism of rDNA spacer sequences. Int J Syst Evol Microbiol 48:295–303
Mooha L, Meron R, Semeneh S (2015) Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella. J Ethn Foods 2:110–114
Ozel S, Sabanoglu S, Con AH et al (2015) Diversity and stability of yeast species during the fermentation of tarhana. Food Biotechnol 29:117–129
Peu P, Picard S, Diara A et al (2012) Prediction of hydrogen sulphide production during anaerobic digestion of organic substrates. Bioresour Technol 121:419–424
Querol A, Barrio E, Ramon D (1992) A comparative study of different methods of yeast strain characterization. Syst Appl Microbiol 15:439–446
Randez-Gil F, Corcoles-Saez I, Prieto JA (2013) Genetic and phenotypic characteristics of baker's yeast: relevance to baking. Annu Rev Food Sci Technol 4:191–214
Roberto F, Silvia G, Christian A et al (2004) Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Res 4:609–618
Savova I, Nikolova M (2002) Isolation and taxonomic study of yeast strains from bulgarian dairy products. J Cult Collect 3:59–65
Scott S (2011) Measurement of microbial cells by optical density. J Valid Technol 17:46–49
Suh S-O, Zhang N, Nguyen N et al (2008) Lab manual for yeast study. Mycology LAB Louisiana State University, Baton Rouge
Tamene M, Dawit A (2014) Evaluation of yeast biomass production using molasses and supplements. LAP LAMBERT Academic Publishing, Saarbrücken
Tankeshwar A (2014) Lactophenol Cotton Blue (LPCB) mounts: principle and staining protocol. http://laboratoryinfo.com/lactophenol-cotton-blue-lpcb. Accessed 17 May 2017
Verweij PE, Breuker IM, Rijs AJMM et al (1999) Comparative study of seven commercial yeast identification systems. J Clin Pathol 52:271–273
White TJ, Bruns T, Lee S et al (1990) Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. PCR Protoc Guide Methods Appl 18:315–322
Zaky AS, Nasr NF (2011) Easy and efficient method for measuring the rising power of baker’s yeast. In International food congress-novel approaches in food industry, pp 650–654
Acknowledgements
We thank Addis Ababa University, Molecular Research Center Advanced Laboratory and Brown University for their kind collaborations. Our special thanks go to the Ethiopian Ministry of Innovation and Technology, for their financial support during this study. We also thank Dr. Debebe Alemayehu and Miss Lydia Ogonda for reviewing the manuscript and for providing supportive comments.
Author information
Authors and Affiliations
Contributions
EBG performed the experiments as part of her M.Sc. work. All this work was carried out under the supervision of AT, DM and SK. GW helped in providing molecular sequence facilities and also helped in editing English grammars of the manuscript. All authors read and approved the final manuscript and also aware of its submission to JFST.
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Beyene, E., Tefera, A.T., Muleta, D. et al. Molecular identification and performance evaluation of wild yeasts from different Ethiopian fermented products. J Food Sci Technol 57, 3436–3444 (2020). https://doi.org/10.1007/s13197-020-04377-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04377-7