文章基本信息

标题：CHARACTERIZATION AND TECHNOLOGICAL PROPERTIES OF YEASTS ISOLATED FROM RETTING CASSAVA
本地全文：下载
作者：Sandra I. Aghemwenhio ; Kola Banwo ; Omotade R. Ogunremi 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2017
卷号：18
期号：2
页码：281
出版社：Valahia University Press
摘要：Yeasts are predominant microorganisms that play important roles during cassava fermentation. Most efforts to develop starter culture for cassava-based fermented products have been unsuccessful because of the little attention given to evaluating the technological potentials of yeasts as co-culture involved in the fermentation process. pH and total titratable acidity (TTA) of retting cassava samples were determined over a 72-hour fermentation period. Yeasts isolated from the retting cassava samples were characterized using phenotypic methods and assessed for technological properties, including extracellular enzymes (amylase, protease, lipase and pectinase) production and susceptibility pattern to antifungal agents by in vitro methods. Simultaneous decrease and increase in pH and total total titratable acidity respectively was observed over the 72 hours fermentation period. Four yeast species, namely Saccharomyces cerevisiae (44%), Candida krusei (22%), C. parapsilosis (17%) and C. tropicalis (17%) were isolated from retting cassava. High amylase production was observed for all the yeast isolates. About 94.55% of the yeast strains produced protease at varying concentrations. The yeast strains were susceptible to voriconazole and nystatin with the exception of 5 strains which were resistant to nystatin. In conclusion, selected yeast strains possess properties that will aid their selection and application in a controlled process to valorize cassava roots for food use.
关键词：Yeasts; Enzymes; Antifungal compounds; Fermentation; Cassava