Author: Umeh, S.O.
Co-Authors: Okafor, U.C., Igwilo, I.O.
Country : Nigeria
Subject : Applied Microbiology and Brewing
Abstract
Yeasts had been known to man to be very important in everyday life. They can be associated with ethanol production, beer brewing, bread baking and many other applications in different industries. Researchers had postulated the presence of yeasts in fermenting beverages such as palm wine, grapes, burukutu and many other agricultural products. This work is aimed at determining the diversity of yeasts from two fermenting Nigerian important beverages, burukutu and fura. Using pour plate method, serially diluted samples of the fermenting drinks were cultured on Sabouraud dextrose agar plate and incubated at 28±2oC for 48hrs, discrete colonies were sub-cultured on Potato dextrose agar for 72hrs and the isolates identified and characterized. Results obtained showed the colony count for burukutu to be 7X103cfu/ml and fura 6.8X103cfu/ml. On sub-culturing the discrete counted colonies, five and four isolates were identified from burukutu and fura respectively and designated as YB1 to YB5 and YF1 to YF4. Isolated yeasts YB1, YB2, YB3, YF2 and YF3 were identified as Saccharomyces sp; Yb4 and YF1 were Rhodotorula sp while YF4 is Candida sp. All the isolates survived temperature of 25 to 35oC, ethanol concentration of 8 to 10%, YB2 and YF4 assimilate nitrate, YB2, YB4 and YF4 produce hydrogen sulphide while YB5 and YF4 did not form flocculation. This work confirms the local beverages, burukutu and fura as rich sources of yeasts that can be useful in different industries.
Keywords: a. Students’ Learning, b. Future Consequences, c. Leaders’ Intervention, d. Impactful Significance and e. Satisfactory Output.
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