Study of Yeasts Characteristics Isolated from the Fermented Peelings of Yams: Research of New Sources of Fermentative Strains

Armand Gildas Elvis Yao N’DRI¹ and Irène Ahou KOUADIO^1,

¹Laboratory of Biotechnologies, Agriculture and Biological Resources, UFR Biosciences, University Felix HOUPHOUËT-BOIGNY, 22 BP 582 Abidjan 22 Côte d’Ivoire

Cite this paper

Armand Gildas Elvis Yao N’DRI and Irène Ahou KOUADIO. Study of Yeasts Characteristics Isolated from the Fermented Peelings of Yams: Research of New Sources of Fermentative Strains. Journal of Food Security. 2021; 9(2):76-84. doi: 10.12691/JFS-9-2-5

Abstract

Yeast strains were isolated in this study from the perspective of fermentation technology. For this study, fermented peelings of three varieties of yam namely “Bètè-bètè”, “Kponan” and “Krenglè” were analyzed. The charge of yeasts were 124000 UFC, 3200 CFU, and 118000 CFU respectively for the fermented peelings of the varieties “Bètè bètè”, “Kponan” and “Krenglè”. Five species were identified by VITEK® 2 Systems method. Indeed, strains of Candida ciferrii, Candida famata, Candida lusitaniea, Cryptococcus laurentii and Trichosporon mucoides were isolated and identified. However, the predominance species were Candida ciferrii, and Candida famata. The strains of all the yeasts species had positive assimilation for the majority of carbon and nitrogen compounds tested. These yeasts showed also activities mainly for leucine-arylamidase, beta-N-acetyl-glucosaminidase, gamma-glutamyl-transferase, PNP-N-acetyl-BD-galactosaminidase 1 and alpha-glucosidase. The characteristics of these yeasts show thus great perspective of fermentation technology. Our work is the first ever on yeast diversity from fermented peelings of yams.

Keywords

yam, fermented peelings, yeasts, carbon and nitrogen compounds assimilation, enzymatic activity

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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