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 AiM  Vol.9 No.7 , July 2019
Isolation and Identification of Indigenous Yeasts from “Rabilé”, a Starter Culture Used for Production of Traditional Beer “dolo”, a Condiment in Burkina Faso
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 log10 CFU·g-1 and yeast varied from 7.24 to 8.28 log10 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.
Cite this paper: Mogmenga, I. , Dadiré, Y. , Somda, M. , Keita, I. , Ezeogu, L. , Ugwuanyi, J. and Traoré, A. (2019) Isolation and Identification of Indigenous Yeasts from “Rabilé”, a Starter Culture Used for Production of Traditional Beer “dolo”, a Condiment in Burkina Faso. Advances in Microbiology, 9, 646-655. doi: 10.4236/aim.2019.97040.
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