Identification of yeasts isolated from raffia wine (Raphia hookeri) produced in Côte d’Ivoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta

Abstract

Raffia wine is a traditional alcoholic beverage produced in several African countries where it plays a significant role in traditional customs and population diet. Alcoholic fermentation of this beverage is ensured by a complex natural yeast flora which plays a decisive role in the quality of the final product. This present study aims to evaluate the distribution and the diversity of the yeast strains isolated in raffia wine from four sampling areas (Abengourou, Alépé, Grand-Lahou and Adzopé) in Côte d'Ivoire. Based on the D1/D2 domain of the LSU rDNA sequence analysis, nine species belonging to six genera were distinguished. With a percentage of 69.5 % out of 171 yeast isolates, Saccharomyces cerevisiae was the predominant species in the raffia wine, followed by Kodamaea ohmeri (20.4 %). The other species isolated were Candida haemulonii (4.1 %), Candida phangngensis (1.8 %), Pichia kudriavzevii (1.2 %), Hanseniaspora jakobsenii (1.2 %), Candida silvae (0.6 %), Hanseniaspora guilliermondii (0.6 %) and Meyerozyma caribbica (0.6 %). The molecular characterization of S. cerevisiae isolates at the strain level using the PCR-interdelta method revealed the presence of 21 profiles (named I to XXI) within 115 isolates. Only four profiles (I, III, V and XI) were shared by the four areas under study. Phenotypic characterization of K. ohmeri strains showed two subgroups for sugar fermentation and no diversity for the nitrogen compound assimilations and the growth at different temperatures.

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

“…; Tra Bi et al . ). However, this work identified for the first time the species G. candidum , D. rugosa , C. sanyaensis , C. orthopsilosis , C. sorboxylosa , P. manshurica , Y. deformans and Y. lipolytica in palm wines.…”

“…), R. hookeri (Tra Bi et al . ) and Borassus akessii (Ouoba et al . ) in countries such as Ghana, Cameroon, Burkina Faso, Nigeria, Côte d'Ivoire, but, these indigenous yeasts has rarely been studied for their biotechnological value as enzyme producers.…”

Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

“…Genotypic identification to strain level is based on other specific molecular techniques including chromosome length polymorphism (CLP) analysis by pulse field gel electrophoresis (PFGE) (van der Aa Kühle et al, 2001; Glover et al, 2005; Maoura et al, 2005; Ezeronye and Legras, 2009), restriction fragment length polymorphism (RFLP) of the ITS regions using restriction enzymes such as Hae III, Eco RI, Hind III, Hinf I, Dra I, Hpa II, Scr FI, Taq I, etc. (Hayford and Jakobsen, 1999; van der Aa Kühle et al, 2001; Naumova et al, 2003; Glover et al, 2005; Maoura et al, 2005; Ezeronye and Legras, 2009; N’guessan et al, 2011), sequencing analyses of the ACT1 and/or COX2 genes (Glover et al, 2005; Ezeronye and Legras, 2009; N’guessan et al, 2011), microsatellite loci analyses (Naumova et al, 2003; Ezeronye and Legras, 2009; Stringini et al, 2009; Tapsoba et al, 2015; Tra Bi et al, 2016) as well as detection of specific loci such as the MAL loci distribution in Saccharomyces cerevisiae strains (van der Aa Kühle et al, 2001).…”

Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (<i>Manihot esculenta, Crantz</i>) destinés à la production de l’attiéké <i>Adjoukrou, Ahizi</i> et <i>Ebrié</i>, en Côte d’Ivoire

“…Des bactéries lactiques, mieux adaptées aux conditions de fermentation spontanée impliquant la compétition entre différents microorganismes, seraient sélectionnées puis propagées à travers les échanges de matériel entre productrices. La domestication de microorganismes par les procédés biotechnologiques traditionnels a été suggérée pour les levures (Tra bi et al, 2016 ;Legras et al, 2007). Les résultats montrent que les caractéristiques microbiologiques des ferments biologiques de manioc destinés à initier la fermentation des pâtes de manioc pour la production de l'attiéké, diffèrent selon la zone considérée.…”