Omemu A M, Oyewole O B, Bankole M O
Department of Microbiology, College of Natural Sciences, University of Agriculture, Abeokuta, P.M.B. 2240, Nigeria.
Food Microbiol. 2007 Sep;24(6):571-6. doi: 10.1016/j.fm.2007.01.006. Epub 2007 Jan 30.
Saccharomyces cerevisiae, Candida krusei, C. tropicalis, Geotrichum candidum, G. fermentans and Rhodotorula graminis were isolated during the fermentation of maize for ogi production. All the isolates except Geotrichum fermentans and Rhodotorula graminis were able to degrade phytate. All the yeasts strains exhibited lipase and esterase activities. Only S. cerevisiae (2.60%) and C. krusei (7.41%) exhibited amylase activities. Candida sp. produced wider zone of inhibition than the other yeasts strains tested during lipase activity while S. cerevisiae strains produced significantly wider zone of clearing as compared to the other yeasts for esterase activities. The study of inter-relationships between Lactobacillus plantarum and yeasts (C. krusei and S. cerevisiae) showed that the growth of the yeast strains were enhanced during fermentation by the presence of the lactic acid bacteria, but the growth of the L. plantarum strain was significantly enhanced especially by the C. krusei.
在玉米发酵生产ogi的过程中，分离出了酿酒酵母、克鲁斯假丝酵母、热带假丝酵母、白地霉、发酵地霉和禾本科红酵母。除发酵地霉和禾本科红酵母外，所有分离菌株均能降解植酸盐。所有酵母菌株均表现出脂肪酶和酯酶活性。只有酿酒酵母（2.60%）和克鲁斯假丝酵母（7.41%）表现出淀粉酶活性。在脂肪酶活性测试中，假丝酵母属产生的抑菌圈比其他测试酵母菌株更宽，而在酯酶活性方面，酿酒酵母菌株产生的透明圈明显比其他酵母更宽。对植物乳杆菌与酵母（克鲁斯假丝酵母和酿酒酵母）之间相互关系的研究表明，乳酸菌的存在会在发酵过程中促进酵母菌株的生长，但植物乳杆菌菌株的生长尤其受到克鲁斯假丝酵母的显著促进。
