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Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence
المؤلفون المشاركون
Muleta, Diriba
Tefera, Anteneh Tesfaye
Tadesse, Belay Tilahun
Abera, Andualem Bahiru
Alemu, Zewdu Terefework
Wessel, Gary
المصدر
International Journal of Food Science
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-07-01
دولة النشر
مصر
عدد الصفحات
7
الملخص EN
Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production.
In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa.
Initially, the yeast obtained from fermenting teff dough of different sources were selected on the basis of their CO2 production potentials.
Its DNA sequencing of isolated yeast identified Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae, and Kazachstania bulderi.
The association of identified yeast to their sources indicated the presence of Pichia fermentans in fermenting dough samples collected from all sources whereas Kazachstania bulderi, Saccharomyces cerevisiae, and Candida humilis were shown to be present in samples collected from households, hotels, and microenterprises, respectively.
The phenotypes and CO2 production potentials of this yeast were also documented.
This study has confirmed the presence of different yeast species in the fermentation of teff dough and hinted the complex nature of Injera dough fermentation.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Tadesse, Belay Tilahun& Abera, Andualem Bahiru& Tefera, Anteneh Tesfaye& Muleta, Diriba& Alemu, Zewdu Terefework& Wessel, Gary. 2019. Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence. International Journal of Food Science،Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1165299
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Tadesse, Belay Tilahun…[et al.]. Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence. International Journal of Food Science No. 2019 (2019), pp.1-7.
https://search.emarefa.net/detail/BIM-1165299
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Tadesse, Belay Tilahun& Abera, Andualem Bahiru& Tefera, Anteneh Tesfaye& Muleta, Diriba& Alemu, Zewdu Terefework& Wessel, Gary. Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence. International Journal of Food Science. 2019. Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1165299
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1165299
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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