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Phenotypic characterization of indigenous Saccharomyces cerevisiae strains associated with sorghum beer and palm wines.
Tra Bi, Charles Y; Kouakou-Kouamé, Clémentine A; N'guessan, Florent K; Djè, Marcellin K; Montet, Didier.
Afiliación
  • Tra Bi CY; Institut de Recherche sur les Energies Nouvelles (IREN), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire.
  • Kouakou-Kouamé CA; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire.
  • N'guessan FK; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire. genie_ci@yahoo.fr.
  • Djè MK; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire.
  • Montet D; Centre de Coopération Internationale en Recherche Agronomique pour le Développement, CIRAD, UMR Qualisud, TA 95B/16, 34398, Montpellier Cedex 5, France.
World J Microbiol Biotechnol ; 37(2): 24, 2021 Jan 11.
Article en En | MEDLINE | ID: mdl-33427964
In order to phenotypically characterized Saccharomyces cerevisiae strains isolated from sorghum beer and palm wines for a possible selection of a starter culture, 30 strains were tested for killer activity, temperature resistance, ethanol tolerance, carbohydrate fermentation, enzyme profile and sorghum wort fermentation. Of the tested strains, three showed a killer profile, while four showed a neutral profile and 23 were found to be sensitive to K2 toxin. Temperatures of 40 °C and 44 °C allowed to distinguish strains into four thermal groups with only three strains may grow at 44 °C. Almost tested strains were tolerant to 5% ethanol with viability rates up to 73%. But at 10% and 15% ethanol, respectively 18 and 7 strains were tolerant. Carbohydrate fermentation revealed 13 fermentation profiles, including one typical and 12 atypical profiles. The typical profile strains (16.13% of the strains) fermented glucose, galactose, fructose, sucrose, maltose, trehalose and raffinose. Most of the strains secreted lipases (mainly esterase and esterase-lipase), proteases (mainly valine and cysteine arylamidase, chrymotrypsin) and phosphatases (mainly acid phosphatase and naphthol phosphohydrolase). On contrary, only five strains isolated from sorghum beer exhibited glucosidase activity, mainly α-glucosidase. The analyse of fermented sorghum wort revealed that fermentative performance is strain dependent. Furthermore, the Hierarchical Cluster Analysis showed that the strains were separated in three distinct clusters with the strains from sorghum beer clustered separately.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Vino / Cerveza / Sorghum Tipo de estudio: Risk_factors_studies Idioma: En Revista: World J Microbiol Biotechnol Año: 2021 Tipo del documento: Article Pais de publicación: Alemania
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Vino / Cerveza / Sorghum Tipo de estudio: Risk_factors_studies Idioma: En Revista: World J Microbiol Biotechnol Año: 2021 Tipo del documento: Article Pais de publicación: Alemania