Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening

Balarabe Musa Maryam; Sani Sambo Datsugwai Mohammed; Orukotan Abimbola Ayodeji

doi:doi:10.11648/j.ijmb.20170201.13

| Peer-Reviewed

Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji

Published in International Journal of Microbiology and Biotechnology (Volume 2, Issue 1)

Received: 28 October 2016 Accepted: 1 December 2016 Published: 10 January 2017

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H²S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.

Published in	International Journal of Microbiology and Biotechnology (Volume 2, Issue 1)
DOI	10.11648/j.ijmb.20170201.13
Page(s)	12-17
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Fermentative Potency, Leavening Ability, Yeast, Citrus Sinensis and Ananas Comosus

References

[1]	El Sheikha, A. F., and Montet, D. (2016). Fermented Foods—Artisan Household Technology to Biotechnology Era. Fermented Foods, Part I: Biochemistry and Biotechnology, p1.
[2]	Potter, Norman N., and Joseph H. (2012.) Hotchkiss. Food science. Springer Science & Business Media, pp: 396-402.
[3]	Boboye, B., and Dayo-Owoyemi, I. (2009). Evaluation of dough sensory properties impacted by yeasts isolated from cassava. Journal of Applied Sciences, 9 (4), 771-776.
[4]	Adeniake, O, Ameh, J. B. and Whong, C. M. Z, (2006). Comparative studies of the fermentative capacity of baker’s yeast and local yeast strain (Saccharomyces species) isolated from fermented beverages. Proceedings and book of Abstract for the Annual Conference of the Nigerian Mycological Society, pp 18-19.
[5]	Boboye, B., Dayo-Owoyemi, I. and Akinyosoye, F. A. (2008). Organoleptic analysis of dough fermented with yeast from a Nigerian palm wine (Elaeis guineensis) and certain commercial Yeast. Open Microbiology. Journal, 2: 115-119.
[6]	Olorunfemi, O. B., and Adetuyi F. C., (2005). Isolation of baking yeast from naturally fermented pineapple. Journal Food Agricultural Environment, 3: 115-117.
[7]	Lima-Tribst, A. A., de Souza Sant’Ana, A., and de Massaguer, P. R. (2009). Review: microbiological quality and safety of fruit juices—past, present and future perspectives. Critical Reviews in Microbiology, 35 (4), 310-339.
[8]	Tournas, V. H., Heeres, J., and Burgess, L. (2006). Moulds and yeasts in fruit salads and fruit juices. Food Microbiology, 23 (7), 684-688.
[9]	Adaikan, P. and Ganesan, A. A. (2004). Mechanism of the Oxytoxic activity of Comosus proteinases. Journal of Pharmaceutical Biology; 42 (8): 646-655.
[10]	Thompson, K. (2008). Fruit and vegetables: harvesting, handling and storage. John Wiley & Sons.
[11]	Thais, M., Guimarães, D. G, Moriel, I. P. Machado, Cyntia, M. T., Fadel, P. and Tania, M. B. B. (2006). Isolation and characterization of Saccharomyces cerevisiae strains of winery interest. Brazilian Journal of Pharmaceutical and Sciences 42: 119-126.
[12]	Hernandez, A., Martín, A., Aranda, E., Pérez-Nevado, F., and Córdoba, M. G. (2007). Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiology, 24 (4), 346-351.
[13]	Soliman, N. S. and Aly, S. A. (2011). Occurrence and identification of yeast species isolated from Egyptian Karish cheese. Journal of Yeast and Fungal Research, 2 (4), 59-64.
[14]	Peu, P., Picard, S., Diara, A., Girault, R., Béline, F., Bridoux, G. and Dabert, P. (2012). Prediction of hydrogen sulphide production during anaerobic digestion of organic substrates. Bioresource technology, 121, 419-424.
[15]	Aboaba, O. O. and Obakpolor, E. A. (2010). The leavening ability of baker’s yeast on dough prepared with composite flour (wheat/cassava). African Journal of Food Science, 4 (6): 325-329.
[16]	Kevin, K. (2005). Fungal fermentation systems and products. In Fungi: Biology and Application, edited by Kevin K. England: John Wiley and Sons, Ltd. pp. 354.
[17]	Prescott SC, Willey, Joanne M, Sherwood L, Woolverton CJ, and Lansing M (2008). Prescott, Harley, and Klein's Microbiology, 7th Edition. McGraw-Hill Higher Education Publishing, New York.
[18]	Jimoh, S. O., Ado, S. A., Ameh, J. B., Whong, C. M. Z. (2012). Characteristics and diversity of yeasts in locally fermented beverages sold in Nigeria. World journal of engineering and pure and applied sciences. 2 (2):40.
[19]	Ma’aruf, A. G., Noroul Asyikeen, Z., Sahilah, A. M., Mohd. Khan, A. and Wan Aida, W. M. (2013). A new source of Saccharomyces cerevisiae as a leavening agent in bread making. International Food Research Journal, 20 (2). 967-973.
[20]	Stanley, D., Bandara, A., Fraser, S., Chambers, P. J., and Stanley, G. A. (2010). The ethanol stress response and ethanol tolerance of Saccharomyces cerevisiae. Journal of applied microbiology, 109 (1), 13-24.
[21]	Ma’aruf, A. G., Noroul Asyikeen, Z., Sahilah, A. M. and Mohd. Khan, A. (2011). Leavening Ability of yeast isolated from different local fruits in bakery products. 40 (12): 1413- 1419.
[22]	Del Castillo Lozano, M. L., Tâche, R., Bonnarme, P., and Landaud, S. (2007). Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: the first step towards l-cysteine catabolism. Journal of microbiological methods, 69 (1), 70-77.
[23]	Prianka, B. T. (2014). Isolation of potential baker’s yeasts (Saccharomyces cerevisiae M.) from different indigenous sources. Journal of food engineering. pp 46-47.
[24]	Cocolin, L., Alessandria, V., Dolci, P., Gorra, R., and Rantsiou, K. (2013). Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. International journal of food microbiology, 167 (1), 29-43.
[25]	Soares, E. V. (2011). Flocculation in Saccharomyces cerevisiae: a review. Journal of applied microbiology, 110 (1), 1-18.
[26]	Verstrepen, K. J., and Klis, F. M. (2006). Flocculation, adhesion and biofilm formation in yeasts. Molecular microbiology, 60 (1), 5-15.
[27]	Wan Aida, W. M. (2012). A new source of Saccharomyces cerevisiae as a leavening agent in bread making.

Cite This Article

Plain Text BibTeX RIS

APA Style

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji. (2017). Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. International Journal of Microbiology and Biotechnology, 2(1), 12-17. https://doi.org/10.11648/j.ijmb.20170201.13

Copy | Download

ACS Style

Balarabe Musa Maryam; Sani Sambo Datsugwai Mohammed; Orukotan Abimbola Ayodeji. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int. J. Microbiol. Biotechnol. 2017, 2(1), 12-17. doi: 10.11648/j.ijmb.20170201.13

Copy | Download

AMA Style

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int J Microbiol Biotechnol. 2017;2(1):12-17. doi: 10.11648/j.ijmb.20170201.13

Copy | Download

@article{10.11648/j.ijmb.20170201.13,
  author = {Balarabe Musa Maryam and Sani Sambo Datsugwai Mohammed and Orukotan Abimbola Ayodeji},
  title = {Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {2},
  number = {1},
  pages = {12-17},
  doi = {10.11648/j.ijmb.20170201.13},
  url = {https://doi.org/10.11648/j.ijmb.20170201.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20170201.13},
  abstract = {Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening
AU  - Balarabe Musa Maryam
AU  - Sani Sambo Datsugwai Mohammed
AU  - Orukotan Abimbola Ayodeji
Y1  - 2017/01/10
PY  - 2017
N1  - https://doi.org/10.11648/j.ijmb.20170201.13
DO  - 10.11648/j.ijmb.20170201.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 12
EP  - 17
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20170201.13
AB  - Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.
VL  - 2
IS  - 1
ER  -

Copy | Download

Author Information

Balarabe Musa Maryam

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Sani Sambo Datsugwai Mohammed

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Orukotan Abimbola Ayodeji

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji. (2017). Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. International Journal of Microbiology and Biotechnology, 2(1), 12-17. https://doi.org/10.11648/j.ijmb.20170201.13

Copy | Download

ACS Style

Balarabe Musa Maryam; Sani Sambo Datsugwai Mohammed; Orukotan Abimbola Ayodeji. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int. J. Microbiol. Biotechnol. 2017, 2(1), 12-17. doi: 10.11648/j.ijmb.20170201.13

Copy | Download

AMA Style

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int J Microbiol Biotechnol. 2017;2(1):12-17. doi: 10.11648/j.ijmb.20170201.13

Copy | Download

@article{10.11648/j.ijmb.20170201.13,
  author = {Balarabe Musa Maryam and Sani Sambo Datsugwai Mohammed and Orukotan Abimbola Ayodeji},
  title = {Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {2},
  number = {1},
  pages = {12-17},
  doi = {10.11648/j.ijmb.20170201.13},
  url = {https://doi.org/10.11648/j.ijmb.20170201.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20170201.13},
  abstract = {Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening
AU  - Balarabe Musa Maryam
AU  - Sani Sambo Datsugwai Mohammed
AU  - Orukotan Abimbola Ayodeji
Y1  - 2017/01/10
PY  - 2017
N1  - https://doi.org/10.11648/j.ijmb.20170201.13
DO  - 10.11648/j.ijmb.20170201.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 12
EP  - 17
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20170201.13
AB  - Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.
VL  - 2
IS  - 1
ER  -

Copy | Download