Beyene Elsa, Tefera Anteneh T, Muleta Diriba, Fantahun Solomon K, Wessel Gary M
Ethiopian Biotechnology Institute, P.O. Box 5954, Addis Ababa, Ethiopia.
Department of Microbial, Cellular and Molecular Biology, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia.
J Food Sci Technol. 2020 Sep;57(9):3436-3444. doi: 10.1007/s13197-020-04377-7. Epub 2020 Apr 7.
Different types of yeasts and lactic acid bacteria dominate in spontaneously fermented products (food, beverages, and condiments) that are commonly consumed in Ethiopia. The aim of this study was to identify efficient fermentative yeasts from fermented foods, fermented beverages, honey and molasses using genotypic methods. Out of the 70 samples tested, 180 distinct wild yeast isolates were recovered. A total of 23 isolates were selected for genomic analysis based on their basis of biomass yield, fermentation capacity, and leavening performance. The nucleotide sequence analysis of the internal transcribed spacer ITS-5.8S rDNA region revealed that the indigenous yeast isolates had close relatedness to , , , and with greater than 97% nucleotide similarity. The study shows a high diversity of indigenous wild yeasts in fermented products and that potent strains had higher biomass yield, good gas production and remarkable leavening capacity that indicates their inherent potential for use in the baking industry.
在埃塞俄比亚普遍消费的自发发酵产品（食品、饮料和调味品）中，不同类型的酵母和乳酸菌占主导地位。本研究的目的是使用基因分型方法从发酵食品、发酵饮料、蜂蜜和糖蜜中鉴定出高效发酵酵母。在测试的70个样本中，共回收了180株不同的野生酵母分离株。基于生物量产量、发酵能力和发酵性能，总共选择了23株分离株进行基因组分析。内部转录间隔区ITS-5.8S rDNA区域的核苷酸序列分析表明，本地酵母分离株与 、 、 、 和 密切相关，核苷酸相似度大于97%。该研究表明发酵产品中本地野生酵母具有高度多样性，并且高效菌株具有更高的生物量产量、良好的产气能力和显著的发酵能力，这表明它们在烘焙行业具有内在的应用潜力。
