International Journal of Ecotoxicology and Ecobiology

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Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis

Received: Aug. 28, 2019    Accepted: Sep. 23, 2019    Published: Oct. 09, 2019
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Abstract

This investigation was isolated forty-three spoilage yeasts from twelve different spoilage food sources included (guava, tomato, strawberry, pickled carrot, orange juice, grape, date, cheese, potato, okra, onion and dough) by used three kinds of media (PDA, MYEA and MEA) and three isolation techniques (touch, direct and dilution plate methods). The result recorded that the guava represent the richest sources with 15 yeasts isolated. The MYEA medium represented the most suitable medium for isolation of yeast from these sources and recorded 35 yeasts isolates, and also the result show that 28 yeasts isolates were isolated by direct plate method which represented the most suitable techniques for yeast isolation from the previous sources. The isolated yeast was classified according to their colony colors into four categories includes white, off-white, creamy and red colors. The total numbers of isolated yeast and its kinds are affected by the source, techniques, and media used in isolations. The ability of all isolated yeasts was screened for phenol and flavonoid productivity. The highest productive phenol and flavonoid yeasts were selected for identifying by molecular techniques, performed by phenotypic characteristics and ITS region. Also, those highest phenols and flavonoid producers strains were confirmed their productivity by using HPLC analysis.

DOI 10.11648/j.ijee.20190403.13
Published in International Journal of Ecotoxicology and Ecobiology ( Volume 4, Issue 3, September 2019 )
Page(s) 71-79
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), 2024. Published by Science Publishing Group

Keywords

Yeast, Isolation, Molecular Identification, Phenol, Flavonoid, HPLC

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    Eman Mostafa Mohamed, Maysa Ahmed, Somaya Nassar. (2019). Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. International Journal of Ecotoxicology and Ecobiology, 4(3), 71-79. https://doi.org/10.11648/j.ijee.20190403.13

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    ACS Style

    Eman Mostafa Mohamed; Maysa Ahmed; Somaya Nassar. Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. Int. J. Ecotoxicol. Ecobiol. 2019, 4(3), 71-79. doi: 10.11648/j.ijee.20190403.13

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    AMA Style

    Eman Mostafa Mohamed, Maysa Ahmed, Somaya Nassar. Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. Int J Ecotoxicol Ecobiol. 2019;4(3):71-79. doi: 10.11648/j.ijee.20190403.13

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  • @article{10.11648/j.ijee.20190403.13,
      author = {Eman Mostafa Mohamed and Maysa Ahmed and Somaya Nassar},
      title = {Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis},
      journal = {International Journal of Ecotoxicology and Ecobiology},
      volume = {4},
      number = {3},
      pages = {71-79},
      doi = {10.11648/j.ijee.20190403.13},
      url = {https://doi.org/10.11648/j.ijee.20190403.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijee.20190403.13},
      abstract = {This investigation was isolated forty-three spoilage yeasts from twelve different spoilage food sources included (guava, tomato, strawberry, pickled carrot, orange juice, grape, date, cheese, potato, okra, onion and dough) by used three kinds of media (PDA, MYEA and MEA) and three isolation techniques (touch, direct and dilution plate methods). The result recorded that the guava represent the richest sources with 15 yeasts isolated. The MYEA medium represented the most suitable medium for isolation of yeast from these sources and recorded 35 yeasts isolates, and also the result show that 28 yeasts isolates were isolated by direct plate method which represented the most suitable techniques for yeast isolation from the previous sources. The isolated yeast was classified according to their colony colors into four categories includes white, off-white, creamy and red colors. The total numbers of isolated yeast and its kinds are affected by the source, techniques, and media used in isolations. The ability of all isolated yeasts was screened for phenol and flavonoid productivity. The highest productive phenol and flavonoid yeasts were selected for identifying by molecular techniques, performed by phenotypic characteristics and ITS region. Also, those highest phenols and flavonoid producers strains were confirmed their productivity by using HPLC analysis.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis
    AU  - Eman Mostafa Mohamed
    AU  - Maysa Ahmed
    AU  - Somaya Nassar
    Y1  - 2019/10/09
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ijee.20190403.13
    DO  - 10.11648/j.ijee.20190403.13
    T2  - International Journal of Ecotoxicology and Ecobiology
    JF  - International Journal of Ecotoxicology and Ecobiology
    JO  - International Journal of Ecotoxicology and Ecobiology
    SP  - 71
    EP  - 79
    PB  - Science Publishing Group
    SN  - 2575-1735
    UR  - https://doi.org/10.11648/j.ijee.20190403.13
    AB  - This investigation was isolated forty-three spoilage yeasts from twelve different spoilage food sources included (guava, tomato, strawberry, pickled carrot, orange juice, grape, date, cheese, potato, okra, onion and dough) by used three kinds of media (PDA, MYEA and MEA) and three isolation techniques (touch, direct and dilution plate methods). The result recorded that the guava represent the richest sources with 15 yeasts isolated. The MYEA medium represented the most suitable medium for isolation of yeast from these sources and recorded 35 yeasts isolates, and also the result show that 28 yeasts isolates were isolated by direct plate method which represented the most suitable techniques for yeast isolation from the previous sources. The isolated yeast was classified according to their colony colors into four categories includes white, off-white, creamy and red colors. The total numbers of isolated yeast and its kinds are affected by the source, techniques, and media used in isolations. The ability of all isolated yeasts was screened for phenol and flavonoid productivity. The highest productive phenol and flavonoid yeasts were selected for identifying by molecular techniques, performed by phenotypic characteristics and ITS region. Also, those highest phenols and flavonoid producers strains were confirmed their productivity by using HPLC analysis.
    VL  - 4
    IS  - 3
    ER  - 

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Author Information
  • Department of Botany & Microbiology, Faculty of Science, Assiut University, Assiut, Egypt

  • Department of Botany & Microbiology, Faculty of Science, Assiut University, Assiut, Egypt

  • Department of Botany & Microbiology, Faculty of Science, Assiut University, Assiut, Egypt

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