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.

[1]   Djegui, Y.K., Kayodé, A.P.P.K., A.Raymond, A., Gachomo, E.W., Kotchoni, S.O. and Hounhouigani J. D. (2014) Diversity of Yeasts in otchè, a Traditional Starter Used in Fermentation of an Opaque Sorghum Beer “chakp palo”. African Journal of Microbiology Research, 8, 3398-3404.

[2]   Mogmenga, I., Somda, K.M., Keita, I. and Traoré, A.S. (2017). Evaluation of Hygienic Quality of Ferment of Local Beer “dolo” Used as Condiment in Burkina Faso. African Journal of Biotechnology, 16, 1449-1456.

[3]   Keita, I., Somda, M.K., Savadogo, A., Mogmenga, I., Koita, O. and Traore, A.S. (2016) Isolation and Molecular Identification of Yeast Strains from “Rabilé” a Starter of Local Fermented Drink. African Journal of Biotechnology, 15, 823-829.

[4]   N’Guessan, F.K., Coulibaly, H.W., Alloue-Boraud, M.W.A., Cot, M. and Djè, K.M. (2015) Production of Freeze-Dried Yeast Culture for the Brewing of Traditional Sorghum Beer, Tchapalo. Food Science & Nutrition, 4, 34-41.

[5]   Sawadogo-Lingani, H., Diawara, B., Glover, R.K., Tano-Debrah, K., Traoré, A.S. and Jakobsen, M. (2010) Predominant Lactic Acid Bacteria Associated with the Traditional Malting of Sorghum Grains. African Journal of Microbiology Research, 4, 169-179.

[6]   Kayodé, A.P.P., Deh, D.C., Baba-Moussa, L., Kotchoni, S.O. and Hounhouigan, J.D. (2012) Stabilization and Preservation of Probiotic Properties of the Traditional Starter of African Opaque Sorghum Beers. African Journal of Biotechnology, 11, 7725-7730.

[7]   N’Tcha, C., Kayodé, A.P.P., Adjanohoun, A., Sina, H., Tanmakpi, G.R., Savadogo, A., Dicko, H. and Baba-Moussa, L. (2016) Diversity of Lactic Acid Bacteria Isolated from “kpètè-kpètè” a Ferment of Traditional Beer “tchoukoutou” Produced in Benin. African Journal of Microbiology Research, 10, 552-564.

[8]   Konlani, S., Delgenes, J.P., Moletta, R., Traore, A.S. and Doh, A. (1996) Isolation and Physiological Characterization of Yeasts Involved in Sorghum Beer Production. Food Biotechnology, 10, 29-40.

[9]   Wijeyaratne, S.C. and Jayathilakf, A.N. (2000) Characteristics of Two Yeast Strains (Candida tropicalis) Isolated from Caryota Urens (kitthul) Toddy for Single Cell Protein Production. Journal of the National Science Foundation of Sri Lanka, 28, 79-86.

[10]   Ouedraogo, N., Savadogo, A., Somda, M.K., Tapsoba, F. and Traore, A.S. (2017) Effect of Mineral Salts and Nitrogen Source on Yeast (Candida utilis NOY1) Biomass Production Using Tubers Wastes. African Journal of Biotechnology, 16, 359-365.

[11]   Somda, K., Savadogo, A., Barro, N., Thonart, P. and Traoré, A.S. (2011) Effect of minerals Salts in Fermentation Process Using Mango Residues as Carbon Source for Bioethanol Production. Asian Journal of Industrial Engineering, 3, 29-38.

[12]   Lyumugabe, F., Uyisenga, J.P., Songa, E.B. and Thonart, P. (2014) Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures. Food and Nutrition Sciences, 5, 507-515.

[13]   Kurtzman, C.P., Fell, J.W., Boekhout, T. and Robert, V. (2011). Methods for Isolation, Phenotypic Characterization and Maintenance of Yeasts. In: Kurtzman, C.P., Fell, J.W. and Boekhout, T., Eds., The Yeasts, 5th Edition, Elsevier, Amsterdam, 87-110.

[14]   Kurtzman, C., Boekhout, T., Robert, V., Fell, J. and Deak, T. (2003) Methods to Identify Yeasts. In: Boekhout, T. and Robert, V., Eds., Yeasts in Food, Woodhead Publishing, Sawston, Cambridge, 69-121.

[15]   Atter, A., Obiri-Danso, K. and Amoa-Awua, W.K. (2014) Microbiological and Chemical Processes Associated with the Production of Burukutu a Traditional Beer in Ghana. International Food Research Journal, 21, 1769-1776.

[16]   Lyumugabe, F., Gros, J., Nzungize, J., Bajyana, E. and Thonart, P. (2012) Characteristics of African Traditional Beers Brewed with Sorghum Malt: A Review. Biotechnology, Agronomy, Society and Environment, 16, 509-530.

[17]   N’guessan, K.F., Brou, K., Jacques, N., Casaregola, S. and Dje, K.M. (2011) Identification of Yeasts during Alcoholic Fermentation of tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire. Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, 99, 855-864.

[18]   Vaughan-Martini, A. and Martini, A. (1998) Saccharomyces Meyen ex Reess. In: Kurtzman, C.P. and Fell, J.W., Eds., The Yeasts, 4th Edition, Elsevier, Amsterdam, 358-371.

[19]   Nyambane, B., Thari, W.M., Wangoh, J. and Njage, P.M. (2014) Lactic Acid Bacteria and Yeasts Involved in the Fermentation of amabere amaruranu, a Kenyan Fermented Milk. Food Science & Nutrition, 2, 692-699.

[20]   Tomita, Y., Ikeo, K., Tamakawa, H., Gojobori, T. and Ikushima, S. (2012) Genome and Transcriptome Analysis of the Food-Yeast Candida utilis. PLoS ONE, 7, e37226.