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Web End = World J Microbiol Biotechnol (2016) 32:125 DOI 10.1007/s11274-016-2095-3
http://crossmark.crossref.org/dialog/?doi=10.1007/s11274-016-2095-3&domain=pdf
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Identication of yeasts isolated from rafa wine (Raphia hookeri) produced in Cte dIvoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta
Charles Y. Tra Bi1,2 Florent K. Nguessan1 Clmentine A. Kouakou1
Noemie Jacques2 Serge Casaregola2 Marcellin K. Dj1
Received: 2 March 2016 / Accepted: 5 June 2016 / Published online: 23 June 2016 Springer Science+Business Media Dordrecht 2016
Abstract Rafa wine is a traditional alcoholic beverage produced in several African countries where it plays a signicant role in traditional customs and population diet. Alcoholic fermentation of this beverage is ensured by a complex natural yeast ora which plays a decisive role in the quality of the nal product. This present study aims to evaluate the distribution and the diversity of the yeast strains isolated in rafa wine from four sampling areas (Abengourou, Alp, Grand-Lahou and Adzop) in Cte dIvoire. Based on the D1/D2 domain of the LSU rDNA sequence analysis, nine species belonging to six genera were distinguished. With a percentage of 69.5 % out of 171 yeast isolates, Saccharomyces cerevisiae was the predominant species in the rafa wine, followed by Kodamaea ohmeri (20.4 %). The other species isolated were Candida haemulonii (4.1 %), Candida phangngensis (1.8 %), Pichia kudriavzevii (1.2 %), Hanseniaspora jakobsenii(1.2 %), Candida silvae (0.6 %), Hanseniaspora guilliermondii (0.6 %) and Meyerozyma caribbica (0.6 %). The molecular characterization of S. cerevisiae isolates at the strain level using the PCR-interdelta method revealed the presence of 21 proles (named I to XXI) within 115 isolates. Only four proles (I, III, V and XI) were shared by
the four areas under study. Phenotypic characterization ofK. ohmeri strains showed two subgroups for sugar fermentation and no diversity for the nitrogen compound assimilations and the growth at different temperatures.
Keywords Identication Interdelta Kodamaea ohmeri
Rafa wine Saccharomyces cerevisiae Yeast
Introduction
Palm wine is the collective name for a group of alcoholic beverages produced by the natural fermentation of the sap obtained from various tropical plants of the Palmae family, such as oil palm (Elaeis guineensis), coconut palm (Phoenix dactylifera), date palm, nipa palm, kithul palm, and Raphia palm (Raphia hookeri) (Dayo-Owoyemi et al. 2008; Nwachukwu et al. 2006;...