African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Biochemical and molecular characterization of yeasts isolated from Nigerian traditional fermented food products

Adesokan Isaac Ayanniran
  • Adesokan Isaac Ayanniran
  • Department of Science Laboratory Technology, The Polytechnic, Ibadan, Oyo State, Nigeria.
  • Google Scholar
Sanni Abiodun
  • Sanni Abiodun
  • Department of Microbiology, Faculty of Science, University of Ibadan, Oyo State, Nigeria.
  • Google Scholar
Marc-Andre Lachance
  • Marc-Andre Lachance
  • Department of Biology, Faculty of Science, University of Western Ontario, Canada.
  • Google Scholar

  •  Received: 02 August 2019
  •  Accepted: 12 February 2020
  •  Published: 30 September 2020


Yeasts are very important in food production by affecting the quality and safety of different food products. Yeasts are commonly used in the production of beer, wine and bread; but many yeast species have been isolated from different African fermented foods. The present study aims to determine the biodiversity of yeasts isolated from selected Nigerian fermented foods. A combination of phenotypic and molecular tests were employed in the identification of yeasts. A total of 145 yeasts were isolated from six different food products. The yeasts belong to six genera namely Saccharomyces, Candida, Cyberlindnera, Meyerozyma, Trichosporon and Galactomyces. The most frequently encounter was Saccharomyces cerevisiae followed by Candida glabrata. The present study has confirmed the biodiversity of yeasts isolated from fermented food of Nigerian origin.


Key words: Phenotypic characterization, molecular, indigenous yeasts, Nigeria.