Evaluation of diversity of Candida species isolated from fermented cassava during traditional small scale gari production in Nigeria

Oguntoyinbo, Folarin A.

doi:10.1016/j.foodcont.2007.05.010

Cited by 20 publications

(13 citation statements)

References 25 publications

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“…This result is in line with Lu et al, (2008), who reported there is a general agreement on the dominance and beneficial effects of LAB on the fermentation process of starchy food products. Several authors in similar fashion reported yeasts as commonly the predominant microorganisms next to lactic acid bacteria during cassava fermentation and other food products (Oyewole, 2001;Mugula et al, 2003;Assanvo et al, 2006;Oguntoyinbo, 2008;Lu et al, 2008).…”

Section: Discussionmentioning

confidence: 90%

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The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Karssa¹,

Ali²,

Gobena³

2014

Int J Life Sci

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Kocho is starchy food product obtained from a mixture of the scraped pulp of pseudo stem and pulverized corm of enset plant (Ensete ventricosum). Ensete ventricosum is a drought resistant plant and can be cultivated as an alternative food source for food security problem around the globe. This study was conducted to examine the fermentation process, the microbial dynamics and the physicochemical changes that occur during traditional fermentation of kocho. Survey on kocho fermentation was carried out at three localities in the vicinity of Hawassa city, Southern Ethiopia. Matured enset plants were purchased and processed and fermented following the traditional methods practiced by the Sidama (local people living in and around Hawasa City) women. Kocho samples were taken for microbiological and physicochemical analysis. The fermentation process was conducted in two Phases: Phase I (surface fermentation or without burring) and Phase II (pit fermentation or buried in pit) under five treatment conditions (kocho dough with traditional starter culture in bucket at surface or not buried in the pit, Kocho dough without traditional starter in bucket at surface or not buried, kocho dough with traditional starter culture in bucket buried in the pit, kocho dough without traditional starter culture in bucket buried in the pit and traditional kocho fermentation in pit). At Phase I, Aerobic mesophilic counts (AMC) were varied between 3.8 and 7.8 log CFU/g in all treatments. Correspondingly lactic acid bacteria (LAB) and yeasts were varied between 2.3 to 9.5 and 2.1 to 8.3 log CFU/g respectively. The pH value ranged from 6.12 to 4.50. At Phase II, AMC showed decreasing trend and enterobacteriaceae were totally inhibited towards the end as pH value lowered. Inconsistent variation was observed on LAB and yeast counts. Results suggested that LAB and yeasts were identified as the major microorganisms responsible for the fermentation of kocho. The isolates need further investigation to identify to species and/or strain level and use in starter culture development. DOI: http://dx.doi.org/10.3126/ijls.v8i1.8716

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Section: Discussionmentioning

confidence: 90%

“…Titratable acidity (TA) was determined by titrating according the method described by Oguntoyinbo (2008). Ten gram of kocho sample was used in triplicate and each sample was homogenized in 90ml…”

Section: P H D E Te Rm In a T I Onmentioning

confidence: 99%

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Karssa¹,

Ali²,

Gobena³

2014

Int J Life Sci

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“…In 282 general, C. krusei and C. glabrata dominated mawè fermentation. Candida species are 283ubiquitous organisms(Odds, 1998) and their ability for co-metabolism with lactic acid 284 bacteria has been reported as desirable for adequate fermentation of traditional African food 285(Oguntoyinbo, 2008). Both species demonstrated a high stress tolerance to both acid and high 286temperature (Halm et al, 2004; Liu et al, 2005; Watanabe et al, 2010).…”

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confidence: 99%

Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin

Greppi

Rantisou

Padonou

et al. 2013

International Journal of Food Microbiology

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“…Results of the analysis of the 18S rDNA gene sequences showedthe yeast that proliferated in the fermented cassava were identified as closest relatives of Issatchenkia scutulata, Candida rugopelliculosa, Candida maritime, Zygosaccharomyces rouxii and Galactomyces geotricum. Involvement of Candida and Saccharomyces species were previously reported in fermented cassava mash in W. Africa and Southern America (Oyewole 2001;Oguntoyinbo 2008;Boonnop et al 2009), the non-detection of Saccharomyces must have been due to variation in samples and production sites. Issatchenkia scutulata isolated in this study are closest relative of Pichia, they have been recently described as Issatchenkia.…”

Section: Resultsmentioning

confidence: 77%

“…Yeasts are active members of the cassava dough fermentation; most of the previous studies in W. Africa focused on culture-dependent methods to evaluate the yeast population changes during cassava fermentation (Oguntoyinbo 2008). Based on this methods Candida and Saccharomyces species were reported as members of yeast community during fermentation (Oyewole 2001;Coulin et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Culture-independent analysis for determination of yeast diversity during solid substrate fermentation of grated cassava for gari production

Oguntoyinbo

2011

World J Microbiol Biotechnol

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Yeast diversity during fermentation of grated cassava for gari production in Nigeria was studied using culture independent methods based on Eukarya18S rDNA and the PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). DNA extracted directly from the grated cassava at different fermentation time regimes, as well as bulk cells generated from different viable count agar plates were used as template for amplification of 18S rDNA gene in a PCR experiment. Analysis of the 18S rDNA gene by sequencing of the PCR-DGGE band fragments revealed closest relative of Issatchenkia scutulata, Candida rugopelliculosa, Candida maritime, Zygosaccharomyces rouxii and Galactomyces geotricum as member of yeast community involved with the fermentation. PCR-DGGE can be useful for yeast in situ profiling during fermentation; this will contribute to safety of traditional fermented foods and optimization during large scale production of gari.

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Evaluation of diversity of Candida species isolated from fermented cassava during traditional small scale gari production in Nigeria

Cited by 20 publications

References 25 publications

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin

Culture-independent analysis for determination of yeast diversity during solid substrate fermentation of grated cassava for gari production

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