Isolation, Identification and Leavening Ability of Yeast from Local Fruits

Authors

  • Usman Musa Department of Microbiology, Faculty of Science, Gombe State University, PMB 127, Tudun Wada Gombe, 760001 Gombe State, Nigeria.
  • Abubakar Fatima Jurara Department of Microbiology, Faculty of Science, Gombe State University, PMB 127, Tudun Wada Gombe, 760001 Gombe State, Nigeria.
  • Ahmad Muhammad Mubarak Department of Microbiology, Faculty of Science, Gombe State University, PMB 127, Tudun Wada Gombe, 760001 Gombe State, Nigeria.

DOI:

https://doi.org/10.54987/ajpb.v5i1.825

Keywords:

Yeast, Local fruits, Isolation, Fermentation, Flour dough

Abstract

Yeast is the organism used in the leavening of dough in a bakery. The study was carried out to determine the leavening ability of yeast isolated from different fruits. Three different yeast species were isolated from different fruits and were identified using cultural and microscopic methods. The yeast species isolated were tested for their temperature tolerance, ethanol tolerance, carbohydrate fermentation and leavening ability. The isolates were able to tolerate different temperature ranges (25 °C, 30 °C and 37 °C), and different concentrations of alcohols (2%, 4%, 6%, and 8%). They were also able to grow and ferment glucose, sucrose, and fructose. The ability of the identified yeast species to increase the volume of the dough was examined by fermenting flour dough. The fermentation was conducted at 30 °C for 72 h. Yeast isolates from date, pineapple, mango and commercial beakers yeast were found to have a leavening ability of 66, 60, 40 and 58, respectively, and the control having 20 cm3/g. This indicates that the fruits could be a potential source of indigenous yeast species which can serve as good leavening agents.

References

Maicas S. The Role of Yeasts in Fermentation Processes. Microorganisms. 2020 Jul 28;8(8):1142.

Ray DM Ramesh C, editor. Fermented Foods, Part I: Biochemistry and Biotechnology. Boca Raton: CRC Press; 2016. 413 p.

Ibrahim S, Abdulrasheed M, Ibrahim H, Abubakar A, Yakasai HM. Mathematical Modelling of the Growth of Yeast Candida tropicalis TL-F1 on Azo Dyes. J Biochem Microbiol Biotechnol. 2021 Jul 30;9(1):43-7.

Ma'Aruf AG, Asyikeen N, Sahilah AM, Ayob M. Leavening ability of yeast isolated from different local fruits in bakery product. Sains Malays. 2011 Dec 1;40:1413-9.

Othman AR, Rahim MBHA. Modelling the Growth Inhibition Kinetics of Rhodotorula sp. strain MBH23 (KCTC 11960BP) on Acrylamide. Bioremediation Sci Technol Res. 2019 Dec 28;7(2):20-5.

Sadli FNM, Ammer MH, Shukor MY. Development of a Yeast Inhibitive Assay for Anionic Heavy Metals Using the 1-(4,5-Dimethylthiazol-2-Yl)-3,5-Diphenyltetrazolium Bromide (MTT) Assay. Bull Environ Sci Sustain Manag E-ISSN 2716-5353. 2022 Jul 31;6(1):33-8.

Maryam BM, Mohammed SSD, Ayodeji OA. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int J Microbiol Biotechnol. 2017 Jan 10;2(1):12.

Guimarães TM, Moriel DG, Machado IP, Picheth CMTF, Bonfim TMB. Isolation and characterization of Saccharomyces cerevisiae strains of winery interest. Rev Bras Ciênc Farm. 2006 Mar;42:119-26.

Stringini M, Comitini F, Taccari M, Ciani M. Yeast diversity in crop-growing environments in Cameroon. Int J Food Microbiol. 2008 Sep 30;127(1-2):184-9.

Cauvain S. Technology of Breadmaking [Internet]. Cham: Springer International Publishing; 2015 [cited 2023 Oct 16]. Available from: https://link.springer.com/10.1007/978-3-319-14687-4

Romano P, Capece A, Serafino V, Romaniello R, Poeta C. Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality. World J Microbiol Biotechnol. 2008 Sep 1;24:1797-802.

Umeh SO. Isolation, characterization and identification of yeast (Saccharomyces cerevisiae) from three local beverage drinks. Int J Ser Multidiscip Res. 2016;2(5):44-55.

Warren P, Shadomy L. Yeast fermentation broth base with carbohydrate and Durham tube. In: Manual of Clinical Microbiology. 5th ed. Washington, D.C: Amer Society for Microbiology; 1991.

Tsegaye Z, Tefera G, Gizaw B, Abatenh E. Characterization of yeast species isolated from local fruits used for bakery industrial application. J Appl Microbiol Res. 2018;1:21-6.

Downloads

Published

31.07.2023

How to Cite

Musa, U., Jurara, A. F. ., & Mubarak, A. M. . (2023). Isolation, Identification and Leavening Ability of Yeast from Local Fruits. Asian Journal of Plant Biology, 5(1), 33–36. https://doi.org/10.54987/ajpb.v5i1.825

Issue

Vol. 5 No. 1 (2023)

Section

Articles

License

Copyright (c) 2023 Asian Journal of Plant Biology

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).