Determining the Potentialities of Yeast Strains to be Used as Freeze- Drying Starters for the Production of Traditional Sorghum Beer in Côte d’Ivoire | Chapter 3 | Innovations in Microbiology and Biotechnology Vol. 1

 The goal of this study was to select Saccharomyces cerevisiae and Candida tropicalis strains based on their ability to tolerate ethanol toxicity and to assess the level of expression of the hydrophilins encoding genes TIF 11 and YJL144W to express hydrophilins.

For preserving microorganisms, freeze-drying is a popular dehydration method. We tested tolerance to ethanol stress and evaluated the relative expression level of genes TIF 11 and YJL144W encoding the hydrophilins in order to produce freeze-dried yeast starter culture for the brewing of African traditional sorghum beer. Saccharomyces cerevisiae F12–7 and Candida tropicalis C0–7 had the best viability rates to ethanol stress (7.5 percent ethanol (v/v)) among the strains tested, with 95 percent and 80 percent, respectively. The TIF11 and YJL144W genes were the least expressed in Saccharomyces cerevisiae strains, with the strain F12-7 being the least expressed in previous tests. The statistical analyses of the relative expression levels from the Tukey test revealed no difference between the strains for the two genes in C. tropicalis strains (P> 0.05). It is concluded that additional research is required before freeze-drying starter production in order to evaluate yeast performance. In addition, the pathogenicity of Candida tropicalis strains will be investigated in order to determine whether or not non-pathogen strains can be used.

Author (S) Details

Wahauwouélé Hermann Coulibaly
Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui- Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast.

Fatoumata Camara
Laboratoire de Nutrition et Sécurité Alimentaire, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast

Koffi Maïzan Jean- Paul Bouatenin
Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui- Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast

Alfred K. Kouamé
Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui- Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast

Youan Charles Tra Bi
Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui- Abrogoua, 02 BP 801 Abidjan 02, Ivory Coast

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