African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12236

Full Length Research Paper

Isolation and molecular identification of yeast strains from “Rabilé” a starter of local fermented drink

Ibrahim Keita
  • Ibrahim Keita
  • Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN). Département de Biochimie – Microbiologie (DBM), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph KI-ZERBO, 03 BP 7131, Ouagadougou 03, Burkina Faso.
  • Google Scholar
Marius K. Somda
  • Marius K. Somda
  • Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN). Département de Biochimie – Microbiologie (DBM), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph KI-ZERBO, 03 BP 7131, Ouagadougou 03, Burkina Faso.
  • Google Scholar
Aly Savadogo
  • Aly Savadogo
  • Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN). Département de Biochimie – Microbiologie (DBM), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph KI-ZERBO, 03 BP 7131, Ouagadougou 03, Burkina Faso.
  • Google Scholar
Iliassou Mogmenga
  • Iliassou Mogmenga
  • Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN). Département de Biochimie – Microbiologie (DBM), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph KI-ZERBO, 03 BP 7131, Ouagadougou 03, Burkina Faso.
  • Google Scholar
Ousmane Koita
  • Ousmane Koita
  • Laboratoire de biologie moléculaire appliquée (LBMA), Faculté des Sciences et Techniques, Université des Sciences, Des Techniques Et Des Technologies De Bamako, BP : E 3206, Colline de Badalabougou, Bamako, Mali.
  • Google Scholar
Alfred S. Traore
  • Alfred S. Traore
  • Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN). Département de Biochimie – Microbiologie (DBM), Unité de Formation et de Recherche en Sciences de la Vie et de la Terre (UFR/SVT), Université Ouaga I Pr Joseph KI-ZERBO, 03 BP 7131, Ouagadougou 03, Burkina Faso.
  • Google Scholar


  •  Received: 08 February 2016
  •  Accepted: 12 April 2016
  •  Published: 18 May 2016

Abstract

Rabilé” is dried yeast harvested from Sorghum beer, used as a traditional starter culture but more especially as ingredient in sauce and food cooking in Burkina Faso. The present study aimed to isolate and identify indigenous yeast flora of “Rabilé”. Standard microbiological process was carried out to value and isolate yeast in different samples of “Rabilé” coming from four localities of Burkina Faso. Phenotypical method and molecular method (PCR and RFLP) were used for yeast strains characterization and identification. The results showed that yeast counts ranged from 9.49 to 10.35 log cfu/g of “Rabilé”. A total of twenty yeast strains were isolated. Based on phenotypical characters three genera were detected: Candida (40%), Saccharomyces (35%) and Rhodotorula (25%). Molecular identification revealed two specific strains among yeasts isolated as S. cerevisiae with a frequency of 35% and R. mucilaginosa with a frequency of 25%. This data highlights the diversity of indigenous yeast flora of “Rabilé”.

 

Key words: Rabilé, yeast, polymerase chain reaction (PCR), restriction fragment length polymorphism (RFLP), traditional starter culture.