Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence
Joint Authors
Muleta, Diriba
Tefera, Anteneh Tesfaye
Tadesse, Belay Tilahun
Abera, Andualem Bahiru
Alemu, Zewdu Terefework
Wessel, Gary
Source
International Journal of Food Science
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-07-01
Country of Publication
Egypt
No. of Pages
7
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1165299