Journal of Food Processing & Technology

Characterization and technological properties of yeasts isolated from retting cassava

International Conference on Food Microbiology

August 08-10, 2016 Birmingham, UK

Aghemwenhio Itohan Sandra

University of Ibadan, Nigeria

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Yeasts are eukaryotic microorganisms known to exhibit different technological and physiological properties which also define their various uses as well as their application in fermentation processes. Four samples of retted cassava were obtained from different locations in Ibadan. Different techniques were used in the characterization of the isolates which includes, macroscopic, microscopic and sugar fermentation. The isolates were screened for different technological properties such as enzyme production acid production from glucose, protein content. A total of eighteen strains were isolated from spontaneously fermenting cassava, they include; Saccharomyces cerevisiae, had the highest frequency of occurrence (44%) while Candida krusei (22%), Candida parapsilosis (17%) and Candida tropicalis (17%) were less dominant. Most isolates produced acid from glucose. None of the isolates grew in 1% acetic acid. Saccharomyces cerevisiae RC3 had the highest crude protein. All isolates were able to hydrolyze starch during amylase production; few isolates produced protease; which includes S. cerevisiae RC1, RC3, RC6, RC9 and RC13 and Candida tropicalis RC7. Few isolates were able to produce lipase; which include Candida parapsilosis RC5 and RC14. This research has shown that traditional fermented cassava contains yeast with variable characteristics. The yeasts obtained in this study have been observed to possess some technological potential such as enzyme synthesis, acid production, protein content and susceptibility to antimicrobials (fluconazole and nystatin).

Biography :

Email: itohansandra@yahoo.com