Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening

Balarabe Musa Maryam; Sani Sambo Datsugwai Mohammed; Orukotan Abimbola Ayodeji

doi:doi:10.11648/j.ijmb.20170201.13

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Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji

Published in International Journal of Microbiology and Biotechnology (Volume 2, Issue 1)

Received: 28 October 2016 Accepted: 1 December 2016 Published: 10 January 2017

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Abstract

Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H²S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.

Published in	International Journal of Microbiology and Biotechnology (Volume 2, Issue 1)
DOI	10.11648/j.ijmb.20170201.13
Page(s)	12-17
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fermentative Potency, Leavening Ability, Yeast, Citrus Sinensis and Ananas Comosus

References

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APA Style

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji. (2017). Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. International Journal of Microbiology and Biotechnology, 2(1), 12-17. https://doi.org/10.11648/j.ijmb.20170201.13

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ACS Style

Balarabe Musa Maryam; Sani Sambo Datsugwai Mohammed; Orukotan Abimbola Ayodeji. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int. J. Microbiol. Biotechnol. 2017, 2(1), 12-17. doi: 10.11648/j.ijmb.20170201.13

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AMA Style

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int J Microbiol Biotechnol. 2017;2(1):12-17. doi: 10.11648/j.ijmb.20170201.13

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@article{10.11648/j.ijmb.20170201.13,
  author = {Balarabe Musa Maryam and Sani Sambo Datsugwai Mohammed and Orukotan Abimbola Ayodeji},
  title = {Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {2},
  number = {1},
  pages = {12-17},
  doi = {10.11648/j.ijmb.20170201.13},
  url = {https://doi.org/10.11648/j.ijmb.20170201.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20170201.13},
  abstract = {Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.},
 year = {2017}
}

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TY  - JOUR
T1  - Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening
AU  - Balarabe Musa Maryam
AU  - Sani Sambo Datsugwai Mohammed
AU  - Orukotan Abimbola Ayodeji
Y1  - 2017/01/10
PY  - 2017
N1  - https://doi.org/10.11648/j.ijmb.20170201.13
DO  - 10.11648/j.ijmb.20170201.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 12
EP  - 17
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20170201.13
AB  - Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.
VL  - 2
IS  - 1
ER  -

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Author Information

Balarabe Musa Maryam

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Sani Sambo Datsugwai Mohammed

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Orukotan Abimbola Ayodeji

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria

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APA Style

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji. (2017). Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. International Journal of Microbiology and Biotechnology, 2(1), 12-17. https://doi.org/10.11648/j.ijmb.20170201.13

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ACS Style

Balarabe Musa Maryam; Sani Sambo Datsugwai Mohammed; Orukotan Abimbola Ayodeji. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int. J. Microbiol. Biotechnol. 2017, 2(1), 12-17. doi: 10.11648/j.ijmb.20170201.13

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AMA Style

Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji. Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening. Int J Microbiol Biotechnol. 2017;2(1):12-17. doi: 10.11648/j.ijmb.20170201.13

Copy | Download

@article{10.11648/j.ijmb.20170201.13,
  author = {Balarabe Musa Maryam and Sani Sambo Datsugwai Mohammed and Orukotan Abimbola Ayodeji},
  title = {Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {2},
  number = {1},
  pages = {12-17},
  doi = {10.11648/j.ijmb.20170201.13},
  url = {https://doi.org/10.11648/j.ijmb.20170201.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20170201.13},
  abstract = {Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.},
 year = {2017}
}

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TY  - JOUR
T1  - Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening
AU  - Balarabe Musa Maryam
AU  - Sani Sambo Datsugwai Mohammed
AU  - Orukotan Abimbola Ayodeji
Y1  - 2017/01/10
PY  - 2017
N1  - https://doi.org/10.11648/j.ijmb.20170201.13
DO  - 10.11648/j.ijmb.20170201.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 12
EP  - 17
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20170201.13
AB  - Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.
VL  - 2
IS  - 1
ER  -

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