African Journal of

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12484

Full Length Research Paper

Identification and typing of the yeast strains isolated from bili bili, a traditional sorghum beer of Chad

Nanadoum MAOURA1*, Mbailao MBAIGUINAM1 Huu Vang NGUYEN2, Claude GAILLARDIN2 and Jacques POURQUIE2.
  1Laboratoire de Recherche sur les Substances Naturelles - Faculté des Sciences Exactes et Appliquées BP 1027 N’djaména Tchad  2Laboratoire de Microbiologie et de Génétique Moléculaire. INA-PG INRA  CBAI BP 01, 78 850 Thiverval Grignon France.
Email: [email protected]

  •  Accepted: 14 April 2005
  •  Published: 31 July 2005



Seventy six yeast strains isolated form bili bili and others sample were identified and typed in purpose of selecting appropriate starter culture. Identification techniques included conventional phenetic method, PCR/RFLP of NTS2 rDNA region, partial sequencing of the D1/D2 region of 26S rDNA and karyotyping using contour clamped homogenous electric field (CHEF) technique. TheSaccharomyces cereviseiae strains were also compared to industrial strains according to their fermentation profiles on maltose in the presence of 2-deoxy-D-glucose and to their karyotypes. We observed that the fermentation of bili bili was carried out by an indigenous natural flora predominantly represented by highly polymorphic S. cerevisiae strains whereas early steps in the process were carried out mainly  by Kluyveromyces maxianus strains. All of the S. cerevisiae strains which were used in trial fermentation gave a good rate of fermentation suggesting that they may be used as starter cultures.


Key words: Sorghum beer, bili bili, yeast flora, Saccharomyces cerevisiae,Kluyveromyces marxianus, PCR/RFLP of the NTS2-rDNA; karyotyping, fermentation.