Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, Nigeria
Saccharomyces cerevisiae is known to produce invertase. However, molecular characterization of successive yeast strains and their optimal invertase producing conditions in Nigerian Raphiahookeri has not been documented. In this study, molecular characterization of successive yeast strains and their...
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| Format: | Article |
| Language: | English |
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Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2022-12-01
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| Series: | Journal of Applied Sciences and Environmental Management |
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| Online Access: | https://www.ajol.info/index.php/jasem/article/view/239345 |
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| author | O. F. Obidi O. O. Awe A. O. Shogbade A. F. Akanji |
| author_facet | O. F. Obidi O. O. Awe A. O. Shogbade A. F. Akanji |
| author_sort | O. F. Obidi |
| collection | DOAJ |
| description |
Saccharomyces cerevisiae is known to produce invertase. However, molecular characterization of successive yeast strains and their optimal invertase producing conditions in Nigerian Raphiahookeri has not been documented. In this study, molecular characterization of successive yeast strains and their optimal invertase producing conditions in fresh palm wine (Raphiahookeri) obtained from Lagos, Nigeria was evaluated. To achieve this, sequencing of 18S rDNA was carried out following DNA extraction from the yeast isolates. Invertase production within 5-day period was also monitored at different conditions for the yeast strains. The physicochemical parameters investigated include pH, optical density, titratable acidity, sugar concentration and alcohol content. Out of the 21isolates obtained, 18 were identified by 18S rDNA to beS. cerevisiae, while 3 were Penicillium chrysogenum, Blumeriagraminissp. Tritici and Fusarium culmorum. Thefungal population density decreased from 1.01 x 107 to 0.9 x 105CFU/ml. The pH and sugar concentration decreased with increase in age of the wine ranging from 6.05-3.33 and 3.70-1.10mg/100ml respectively. The optical density, titratable acidity and alcohol content increased with time and ranged from 0.454-0.904, 0.266-0.412 % and 0.920-5.640 % respectively. All isolates produced invertase optimally at pH 6, 30°C after 48 h incubation with S. cerevisiae CP006433.1 having the highest production (1.745U/ml).The results highlight the effect of fermentation conditions on the survival and invertase production of yeast strains in Nigerian palm wine.
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| first_indexed | 2024-04-24T14:53:22Z |
| format | Article |
| id | doaj.art-4c3d0a3bd91b419287749acae52e735c |
| institution | Directory Open Access Journal |
| issn | 2659-1502 2659-1499 |
| language | English |
| last_indexed | 2024-04-24T14:53:22Z |
| publishDate | 2022-12-01 |
| publisher | Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) |
| record_format | Article |
| series | Journal of Applied Sciences and Environmental Management |
| spelling | doaj.art-4c3d0a3bd91b419287749acae52e735c2024-04-02T19:46:17ZengJoint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)Journal of Applied Sciences and Environmental Management2659-15022659-14992022-12-01261210.4314/jasem.v26i12.29Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, NigeriaO. F. ObidiO. O. AweA. O. ShogbadeA. F. Akanji Saccharomyces cerevisiae is known to produce invertase. However, molecular characterization of successive yeast strains and their optimal invertase producing conditions in Nigerian Raphiahookeri has not been documented. In this study, molecular characterization of successive yeast strains and their optimal invertase producing conditions in fresh palm wine (Raphiahookeri) obtained from Lagos, Nigeria was evaluated. To achieve this, sequencing of 18S rDNA was carried out following DNA extraction from the yeast isolates. Invertase production within 5-day period was also monitored at different conditions for the yeast strains. The physicochemical parameters investigated include pH, optical density, titratable acidity, sugar concentration and alcohol content. Out of the 21isolates obtained, 18 were identified by 18S rDNA to beS. cerevisiae, while 3 were Penicillium chrysogenum, Blumeriagraminissp. Tritici and Fusarium culmorum. Thefungal population density decreased from 1.01 x 107 to 0.9 x 105CFU/ml. The pH and sugar concentration decreased with increase in age of the wine ranging from 6.05-3.33 and 3.70-1.10mg/100ml respectively. The optical density, titratable acidity and alcohol content increased with time and ranged from 0.454-0.904, 0.266-0.412 % and 0.920-5.640 % respectively. All isolates produced invertase optimally at pH 6, 30°C after 48 h incubation with S. cerevisiae CP006433.1 having the highest production (1.745U/ml).The results highlight the effect of fermentation conditions on the survival and invertase production of yeast strains in Nigerian palm wine. https://www.ajol.info/index.php/jasem/article/view/239345Palm wine;physicochemical parameters;molecular characterization;yeast succession |
| spellingShingle | O. F. Obidi O. O. Awe A. O. Shogbade A. F. Akanji Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, Nigeria Journal of Applied Sciences and Environmental Management Palm wine; physicochemical parameters; molecular characterization; yeast succession |
| title | Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, Nigeria |
| title_full | Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, Nigeria |
| title_fullStr | Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, Nigeria |
| title_full_unstemmed | Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, Nigeria |
| title_short | Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, Nigeria |
| title_sort | molecular characterization of successive yeasts strains and their optimal invertase producing conditions in fresh palm wine raphiahookeri obtained from lagos nigeria |
| topic | Palm wine; physicochemical parameters; molecular characterization; yeast succession |
| url | https://www.ajol.info/index.php/jasem/article/view/239345 |
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