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KMID : 1007520150240031041
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Food Science and Biotechnology
2015 Volume.24 No. 3 p.1041 ~ p.1047
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Identification of Fungal Isolates from Steeped Yam (Gbodo): Predominance of Meyerozyma guilliermondii
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Joan Modupe Babajide
Solomon Maina
Benjamin Kiawa
Robert Skilton
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Abstract
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Gbodo is a traditional Nigerian fermented dried yam food using tubers or slices. Identification of microbes using conventional methods reveals only a fraction of the true microbial community. Forty-five fungal isolates associated with gbodo at 0, 6, 12, 18, and 24 h of steeping/ fermentation were identified using molecular techniques. Ribosomal RNA-ITS fragments of genomic DNA were amplified using ITS1 and ITS4 primers and subjected to nuclecotide sequence determination. Meyerozyma gulliermondii represented 56-78% of isolates during 24 h of yam steeping. Sixty-seven percent of all identified isolates were members of the genera Meyerozyma and Pichia. The biodiversity index of fungal isolates increased from 0.33 at 0 h to 0.56 at 12 h. M. guilliermondii exhibited a resilient presence in isolates.
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KEYWORD
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steeped yam, fungal, ITS, Meyerozyma gulliermondii
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