International Journal of
Biotechnology and Molecular Biology Research

  • Abbreviation: Int. J. Biotechnol. Mol. Biol. Res.
  • Language: English
  • ISSN: 2141-2154
  • DOI: 10.5897/IJBMBR
  • Start Year: 2010
  • Published Articles: 105

Full Length Research Paper

Yeasts from a traditional ferment “Rabilé”: Molecular and physiological characterization

Ibrahim KEITA
  • Ibrahim KEITA
  • Laboratoire de Biologie Moléculaire Appliquée (LBMA), Université des Sciences, des Techniques et des Technologies de Bamako, BP: E 3206, Colline de Badalabougou, Bamako, Mali.
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Iliassou MOGMENGA
  • Iliassou MOGMENGA
  • Laboratoire de Microbiologie et Biotechnologie Microbienne (LAMBM), Université Joseph KI-ZERBO, 03 PB 7031 Ouagadougou 03, Burkina Faso.
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Marius Kounbèsiounè SOMDA
  • Marius Kounbèsiounè SOMDA
  • Laboratoire de Microbiologie et Biotechnologie Microbienne (LAMBM), Université Joseph KI-ZERBO, 03 PB 7031 Ouagadougou 03, Burkina Faso.
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Lassina DOUMBIA
  • Lassina DOUMBIA
  • Laboratoire de Biologie Moléculaire Appliquée (LBMA), Université des Sciences, des Techniques et des Technologies de Bamako, BP: E 3206, Colline de Badalabougou, Bamako, Mali.
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Aboubakar S. OUATTARA
  • Aboubakar S. OUATTARA
  • Laboratoire de Microbiologie et Biotechnologie Microbienne (LAMBM), Université Joseph KI-ZERBO, 03 PB 7031 Ouagadougou 03, Burkina Faso.
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Ousmane A. KOITA
  • Ousmane A. KOITA
  • Laboratoire de Biologie Moléculaire Appliquée (LBMA), Université des Sciences, des Techniques et des Technologies de Bamako, BP: E 3206, Colline de Badalabougou, Bamako, Mali.
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Alfred S. TRAORE
  • Alfred S. TRAORE
  • Laboratoire de Microbiologie et Biotechnologie Microbienne (LAMBM), Université Joseph KI-ZERBO, 03 PB 7031 Ouagadougou 03, Burkina Faso.
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  •  Received: 26 July 2021
  •  Accepted: 04 January 2022
  •  Published: 28 February 2022

Abstract

“Rabilé” is a popular traditional ferment in Burkina Faso, consisting mainly of yeasts. It is used as a food supplement or additive like Single Cell Protein (SCP). The present work focused on identifying yeast microbiota in local food, and studying their growth kinetic parameters. “Rabilé” sampling from the 13 regions of Burkina Faso was used to isolate yeast strains. Molecular methods, including PCR-RFLP, Sanger Sequencing, and Single Locus Analysis, were applied for strain identification. The kinetic parameters were determined in batch culture. The results show 390 isolates belonging to 12 species with a predominance of Saccharomyces cerevisiae, followed by Cutaneotrichosporon curvatus. Among the selected strains, S. cerevisiae OG22 and Kluyveromyces marxianus KY01 showed the highest maximum growth rate (0.566 and 0.568 h-1) concerning kinetic parameters. These results demonstrate that “Rabilé” is an important biotope of yeast strains, and could be a potential food supplement.

 

Key words: Yeast, Rabilé, traditional ferment, molecular identification, kinetic parameters.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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