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Isolation and Identification of Indigenous Yeasts from “<i>Rabilé</i>”, a Starter Culture Used for Production of Traditional Beer “<i>dolo</i>”, a Condiment in Burkina Faso

¹ Laboratory of Biotechnology for Food and Nutritional Sciences, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga I Pr Josph KY-ZERBO, Ouagadougou, Burkina Faso
² Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria
³ Laboratory of Biotechnology for Food and Nutritional Sciences, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga I Pr Josph KY-ZERBO, Ouagadougou, Burkina Faso
⁴ Laboratory of Applied Molecular Biology, Faculty of Sciences and Techniques, University of Sciences Techniques and Technologies of Bamako, Bamako, Mali
⁵ Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria
⁶ Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria
⁷ Laboratory of Biotechnology for Food and Nutritional Sciences, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga I Pr Josph KY-ZERBO, Ouagadougou, Burkina Faso

Advances in Microbiology·Volume 09 (2019)·Pages 646–655·Published 3 July 2019·DOI10.4236/aim.2019.97040

Abstract

Rabilé is a ferment of dolo , a traditional sorghum beer of Burkina Faso and it is harvested at the end of dolo fermentation process. It is a significant source of proteins and it is used like a condiment and food seasoning by some communities. The present study characterized and identified the yeasts isolated from Rabilé . A total of 70 samples were collected from 7 localities of Burkina Faso with dolo sellers according to the ethnic groups. The aerobic mesophilic flora count from Rabilé varied from 8.34 ± 0.72 to 10.07 ± 0.51 log 10 CFU·g -1 and yeast varied from 7.24 to 8.28 log 10 UFC·g -1 . Based on morphological, cultural, sexual and biochemical (carbon and nitrogen assimilation) profiles, 50 yeast strains were identified and found to belong to 4 genera and 7 species. Saccharomyces cerevisiae was found as most predominant yeasts species of yeast in of Rabilé with 64 %, Rhodotorula muciloginosa , (8%), Candida pseudorhangii (6%), Candida heliconiae (12%), Candida utilis (4%), Shizosaccharomyces pombe (4%) and Sporobolomyces odoratus (2%). This activity has been carried out in the Laboratory of Biotechnology for Food and Nutritional Sciences, University Ouaga I Pr Josph KY-ZERBO, Burkina Faso, and it was done from June to October 2018.

Keywords&lti&gtRabil&ampeacute&lt/i&gt&lti&gtdolo&lt/i&gtYeasts&lti&gtSaccharomyces cere-visiae&lt/i&gt

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Isolation and Identification of Indigenous Yeasts from “<i>Rabilé</i>”, a Starter Culture Used for Production of Traditional Beer “<i>dolo</i>”, a Condiment in Burkina Faso

Abstract

References (20)

Isolation and Identification of Indigenous Yeasts from “<i>Rabil&eacute;</i>”, a Starter Culture Used for Production of Traditional Beer “<i>dolo</i>”, a Condiment in Burkina Faso

Abstract

References (20)

Isolation and Identification of Indigenous Yeasts from “<i>Rabilé</i>”, a Starter Culture Used for Production of Traditional Beer “<i>dolo</i>”, a Condiment in Burkina Faso