10Feb 2019

YEASTS BIOTECHNOLOGIES APPLICATION AND THEIR INVOLVING IN AFRICAN TRADITIONAL FERMENTED FOODS AND BEVERAGES.

  • Laboratory of Biotechnology for Food and Nutritional Sciences, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Ouaga I Pr Josph KY-ZERBO, 03BP 7021 Ouagadougou 03, Burkina Faso.
  • Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, 410001, Enugu state, Nigeria.
Crossref Cited-by Linking logo
  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

Fermentation is an oldest method of food preservation and food nutritional value improving. It involves the concomitant action of one or more microorganisms, and yeasts are the one which play a significant role in African traditional fermented foods and beverages production. Traditional utilization of yeasts includes alcoholic beverages and fermented food production, but nowadays, with scientific methods developing, yeasts are implicated in medical, pharmaceutical, agriculture and other fields. Saccharomyces cerevisiae has been described as mankind?s most domesticated organism; it is always exploited in several fields to produce value-added products by raw matter biotransformation and also in industry. Several studies which have been realized on Candida utilis demonstrated it potential utilization for human consumption and as animal fobbed. Modern applications of yeasts have been greatly expanded beyond classical applications. Saccharomyces cerevisiae and other non ? Saccharomyces yeast today are increasingly used for the heterologous production of enzymes and pharmaceutical proteins, biofuel, medical drugs... Yeasts have important roles in environmental applications such as bioremediation, organic wastes biotransformation and removal of heavy metals from waste ? waters. Yeasts are also used in agriculture as biocontrol agents. Several chemical compounds can be produced using yeast as a biocatalyst. New developments in engineering yeast such as genetic modification have introduced novel capabilities to extend substrate range and produce new products so far yeast cannot produce. Yeast cell constituents at the nanoscale are the new fields of yeast nanobiotechnology thatnanotechniques are used for manipulation.

  1. Abubaker, H. O., Sulieman, A. M. E. and Elamin, H. B. (2012) ?Utilization of Schizosaccharomyces pombe for Production of Ethanol from Cane Molasses?, Journal of Microbiology Research, 2(2), pp. 36?40. doi: 10.5923/j.microbiology.20120202.06.
  2. Achi, O. K. and Ukwuru, M. (2015) ?Cereal-Based Fermented Foods of Africa as Functional Foods?, International Journal of Microbiology and Application, 2(4), pp. 71?83.
  3. Ahmed, S., Mustafa, G., Arshad, M. and Rajoka, M. I. (2017) ?Fungal Biomass Protein Production from Trichoderma harzianum Using Rice Polishing?, BioMed Research International, 1, pp. 1?9. doi: 10.1155/2017/6232793.
  4. Akabanda, F., Owusu-kwarteng, J., Tano-debrah, K., Parkouda, C. and Jespersen, L. (2014) ?The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu , a Spontaneously Fermented Milk Product in Ghana?, International Journal of Food Science. Hindawi Publishing Corporation, 1, pp. 1?11. doi: 10.1155/2014/721067.
  5. Akanni, G. B., Preez, J. C., Steyn, L. and Kilian, S. G. (2014) ?Protein enrichment of an Opuntia ficus-indica cladode hydrolysate by cultivation of Candida utilis and Kluyveromyces marxianus?, Journal of the Science of Food and Agriculture, 95, pp. 194?1102. doi: 10.1002/jsfa.6985.
  6. Ali, S., Mushtaq, J., Nazir, F. and Sarfraz, H. (2017) ?Production and processing of Single Cell Protein (SCP) - A review?, European Pournal of Pharmaceutical and Medical Research, 4(7), pp. 86?94.
  7. Anvari, M., Khayati, G., Branch, R. and Faculty, T. (2011) ?Submerged Yeast Fermentation of Cheese Whey for Protein Production and Nutritional Profile Analysis 1?, Advance Journal of Food Science and Technology, 3(2), pp. 122?126.
  8. Atter, A., Obiri-Danso, K. and Amoa-Awua, W. K. (2014) ?Microbiological and chemical processes associated with the production of burukutu a traditional beer in Ghana?, International Food Research Journal, 21(5), pp. 1769?1776.
  9. Awan, A. R., Blount, B. A., Bell, D. J., Shaw, W. M., Ho, J. C. H., Mckiernan, R. M. and Ellis, T. (2017) ?Biosynthesis of the antibiotic nonribosomal peptide penicillin in baker?s yeast?, Nature Communications. Nature Publishing Group, 8(5), pp. 1?8. doi: 10.1038/ncomms15202.
  10. Badia, R., Brufau, M. T., Guerrero-zamora, A. M., Lizardo, R., Dobrescu, I., Martin-venegas, R., Ferrer, R., Salmon, H., Mart?nez, P. and Brufau, J. (2012) ? ?β-Galactomannan and Saccharomyces cerevisiae var. boulardii Modulate the Immune Response against Salmonella enterica Serovar Typhimurium in Porcine Intestinal Epithelial and Dendritic Cells?, Clinical and Vaccine Immunology, 19(3), pp. 368?376. doi: 10.1128/CVI.05532-11.
  11. Baeshen, N. A., Baeshen, M. N., Sheikh, A., Bora, R. S., Ahmed, M. M. M., Ramadan, H. A. I., Saini, K. S. and Redwan, E. M. (2014) ?Cell factories for insulin production?, Microbial Cell Factories, 13(141), pp. 1?9.
  12. Bhalla, S. T. C. (2017) ?Yeasts and Traditional Fermented Foods and Beverages?, in Yeast Diversity in Human Welfare, pp. 53?82. doi: 10.1007/978-981-10-2621-8_3.
  13. Blandino, A., Al-aseeri, M. E., Pandiella, S. S., Cantero, D. and Webb, C. (2003) ?Cereal-based fermented foods and beverages?, Food Research International, 36, pp. 527?543. doi: 10.1016/S0963-9969(03)00009-7.
  14. Cereghino, G. P. L. and Cregg, J. M. (1999) ?Applications of yeast in biotechnology : protein production and genetic analysis?, Current Opinion in Biotechnology, 10, pp. 422?427.
  15. Chatterjee, S., Ghosh, B. and Ray, R. R. (2011) ?Isolation and characterization of local yeast strains from waste fruit juices , jaggery and dahi samples?, Int. J. Chem. Sci., 9(2), pp. 647?656.
  16. Cyert, M. S. and Philpott, C. C. (2013) ?Regulation of Cation Balance in Saccharomyces cerevisiae?, Genetics, 193, pp. 677?713. doi: 10.1534/genetics.112.147207.
  17. Czerucka, D., Piche, T. and Rampal, P. (2007) ?Review article: Yeast as probiotics - Saccharomyces boulardii?, Alimentary Pharmacology and Therapeutics, 26(6), pp. 767?778. doi: 10.1111/j.1365-2036.2007.03442.x.
  18. Dimova, N. D., Iovkova, Z. S., Brinkova, M. and Godjevargova, T. I. (2010) ?Production of Candida biomass from hydrolysed agricultural biowaste?, Biotechnol. & Biotechnol. Eq., 24(1), pp. 1577?1581. doi: 10.2478/v10133-010-0008-4.
  19. Dj?gui, K. Y., Pierre, A., Kayod?, P., Tokpohozin, E. S., Gachomo, E. W., Kotchoni, S. O. and Hounhouigan, J. D. (2015) ?Phenotypic characters of yeasts isolated from Kpete-Kpete , a traditional starter of a Benin opaque sorghum beer?, African Journal of Biotechnology, 14(27), pp. 2227?2233. doi: 10.5897/AJB2014.13895.
  20. Djegui, Y. K., Kayod?, A. P. P. K., A.Raymond, A., Gachomo, E. W., Kotchoni, S. O. and Hounhouigani Joseph Djidjoho (2014) ?Diversit ty of yeasts in otch? , a traditional starter used in fermentation of an opaque sorghum beer ?chakpalo??, African Journal of Micr biology Research, 8(37), pp. 3398?3404. doi: 10.5897/A AJMR2014.6868.
  21. Douradinha, B., Reis, V. C. B., Rogers, M. B., Torres, F. A. G., Evans, J. D. and Marques, E. T. A. (2014) ?Novel insights in genetic transformation of the probiotic yeast Saccharomyces boulardii?, Bioengineered, 5(1), pp. 21?29. doi: 10.4161/bioe.26271.
  22. El-Nawwi, S. A. and El-Kader, A. A. (1996) ?Production of single-cell protein and cellulase from sugarcane bagasse: Effect of culture factors?, Biomass and Bioenergy, 11(4), pp. 361?364. doi: 10.1016/0961-9534(96)00021-9.
  23. Evaldas, Č., Samuel, D., Juozapaitis, M., Sasnauskas, K. and Slibinskas, R. (2011) ?Overexpression of human virus surface glycoprotein precursors induces cytosolic unfolded protein response in Saccharomyces cerevisiae?, Microbial Cell Factories, 10(37), pp. 1?18. doi: 10.1186/1475-2859-10-37.
  24. Fakruddin, M., Hossain, M. N. and Ahmed, M. M. (2017) ?Antimicrobial and antioxidant activities of Saccharomyces cerevisiae IFST062013 , a potential probiotic?, BMC Complementary and Alternative Medicine. BMC Complementary and Alternative Medicine, 17(64), pp. 1?11. doi: 10.1186/s12906-017-1591-9.
  25. Fguiri, I., Ziadi, M., Abassi, M. and Arroum, S. (2012) ?Suitability of camel milk to transformation in Leben by lactic starter?, African Journal of Microbiology Research, 6(44), pp. 7185?7192. doi: 10.5897/AJMR12.885.
  26. Fonseca, G. G., Heinzle, E., Wittmann, C. and Gombert, A. K. (2008) ?The yeast Kluyveromyces marxianus and its biotechnological potential?, Appl Microbiol Biotechnol (2008), 79, pp. 339?354. doi: 10.1007/s00253-008-1458-6.
  27. Franz, C. M. A. P., Huch, M., Maina, J., Abriouel, H., Benomar, N., Reid, G., Galvez, A. and Holzapfel, W. H. (2014) ?African fermented foods and probiotics?, International Journal of Food Microbiology. Elsevier B.V., 190, pp. 84?96. doi: 10.1016/j.ijfoodmicro.2014.08.033.
  28. Glover, R. L. K., Sawadogo-Lingani, H., Diawara, B., Jespersen, L. and Jakobsen, M. (2009) ?Utilization of Lactobacillus fermentum and Saccharomyces cerevisiae as starter cultures in the production of ? dolo ??, Journal of Applied Biosciences, 22, pp. 1312?1319.
  29. Graf, A., Dragosits, M., Gasser, B. and Mattanovich, D. (2009) ?Yeast systems biotechnology for the production of heterologous proteins?, FEMS Yeast Res, 9, pp. 335?348. doi: 10.1111/j.1567-1364.2009.00507.x.
  30. Greppi, A., Rantisou, K., Padonou, W., Hounhouigan, J., Jespersen, L., Jakobsen, M. and Cocolin, L. (2013a) ?Yeast dynamics during spontaneous fermentation of maw? and tchoukoutou, two traditional products from Benin.?, International Journal of Food Microbiology. Elsevier B.V., 165, pp. 200?207. doi: 10.1016/j.ijfoodmicro.2013.05.004.
  31. Greppi, A., Rantsiou, K., Padonou, W., Hounhouigan, J., Jespersen, L., Jakobsen, M. and Cocolin, L. (2013b) ?Determination of yeast diversity in ogi , maw? , gow? and tchoukoutou by using culture-dependent and -independent methods?, International Journal of Food Microbiology. Elsevier B.V., 165(2), pp. 84?88. doi: 10.1016/j.ijfoodmicro.2013.05.005.
  32. Guc, S. and Erkmen, O. (2017) ?Citric Acid Production from Nontreated Beet Molasses by a Novel Aspergillus niger Strain: Effects of pH, Sugar and Ingredients?, Journal of Food: Microbiology, Safety & Hygiene, 2(2), pp. 1?5. doi: 10.4172/2476-2059.1000122.
  33. Gupta, A. and Prakash, J. (2015) ?Sustainable bio-ethanol production from agro-residues : A review?, Renewable and Sustainable Energy Reviews. Elsevier, 41, pp. 550?567. doi: 10.1016/j.rser.2014.08.032.
  34. Gupta, R., Kumari, A., Syal, P. and Singh, Y. (2015) ?Progress in Lipid Research Molecular and functional diversity of yeast and fungal lipases : Their role in biotechnology and cellular physiology?, Progress in Lipid Research. Elsevier Ltd, 57, pp. 40?54. doi: 10.1016/j.plipres.2014.12.001.
  35. Hamad, S. H., Dieng, M. C., Ehrmann, M. A. and Vogel, R. F. (1997) ?Characterization of the bacterial flora of Sudanese sorghum flour and sorghum sourdough?, Journal of Applied Microbiology, 83, pp. 764?770.
  36. Hatoum, R., Labrie, S. and Fliss, I. (2012) ?Antimicrobial and probiotic properties of yeasts : from fundamental to novel applications?, Frontier in Microbiology, 3(421), pp. 1?12. doi: 10.3389/fmicb.2012.00421.
  37. Hull, C. M., Loveridge, E. J., Donnison, I. S., Kelly, D. E. and Kelly, S. L. (2014) ?Co-production of bioethanol and probiotic yeast biomass from agricultural feedstock : application of the rural biorefinery concept?, AMB Express, 4(64), pp. 1?8. doi: 10.1186/s13568-014-0064-5.
  38. Iannotti, L. and Lesorogol, C. (2014) ?Animal milk sustains micronutrient nutrition and child anthropometry among pastoralists in Samburu, Kenya?, Am. J. Phys. Anthropol., 155(1), pp. 66?76. doi: 10.1002/ajpa.22547.
  39. Ilm?n, M., Koivuranta, K., Ruohonen, L., Rajgarhia, V., Suominen, P. and Penttil?, M. (2013) ?Production of L-lactic acid by the yeast Candida sonorensis expressing heterologous bacterial and fungal lactate dehydrogenases?, Microbial Cell Factories, 12(53), pp. 1?15. doi: 10.1186/1475-2859-12-53.
  40. Jans, C., Meile, L., Wambua, D., Kaindi, M., Kogi-makau, W., Lamuka, P., Renault, P., Lacroix, C., Hattendorf, J., Schelling, E., Fokou, G., Bonfoh, B., Hattendorf, J., Zinsstag, J., Schelling, E. and Fokou, G. (2017) ?African fermented dairy products ? overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security?, International Journal of Food Microbiology. Elsevier B.V, 250, pp. 27?36. doi: 10.1016/j.ijfoodmicro.2017.03.012.
  41. Johnson, E. A. (2013) ?Biotechnology of non- Saccharomyces yeasts ? the basidiomycetes?, Appl Microbiol Biotechnol, 97, pp. 7563?7577. doi: 10.1007/s00253-013-5046-z.
  42. Johnson, E. A. and Echavarri-Erasun, C. (2011) ?Yeast biotechnology?, in The Yeasts. Fifth, pp. 21?44. doi: 10.1016/B978-0-444-52149-1.00003-3.
  43. Kayod?, A. P. P., Deh, D. C., Baba-moussa, L., Kotchoni, S. O. and Hounhouigan, J. D. (2012) ?Stabilization and preservation of probiotic properties of the traditional starter of African opaque sorghum beers?, African Journal of Biotechnology, 11(30), pp. 7725?7730. doi: 10.5897/AJB11.3231.
  44. Kebede, A., Viljoen, B. C., Gadaga, T. H., Narvhus, J. A. and Lourens-Hattingh, A. (2007) ?The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk?, Food Research International, 40(1), pp. 33?38. doi: 10.1016/j.foodres.2006.07.012.
  45. Konlani, S., Delgenes, J. P., Moletta, R., Traore, A. and Doh, A. (1996) ?Optimization of cell yield of Candida krusei SO1 and Saccharomyces sp . LK3G cultured in sorghum hydrolysate?, Bioresource Technology, 57, pp. 275?281.
  46. Kubo, R. and Kilasara, M. (2016) ?Brewing Technique of Mbege, a Banana Beer Produced in Northeastern Tanzania?, Beverages, 2(3), p. 21. doi: 10.3390/beverages2030021.
  47. Lara-Hidalgo, C., Hern?ndez-S?nchez, H., Hern?ndez-Rodr?guez, C. and Dorantes-?lvarez, L. (2017) ?Yeasts in Fermented Foods and their Probiotic Potential?, Austin Journal of Nutrition & Metabolism, 4(1), pp. 1?8.
  48. Laurent-babot, C. and Guyot, J. (2017) ?Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries ??, Microorganisms, 5(40), pp. 1?10. doi: 10.3390/microorganisms5030040.
  49. Liu, L., Martinez Ruiz, J. and Liu, Z. (2014) ?Chalmers Publication Library Balanced globin protein expression and heme biosynthesis improve production of human hemoglobin in Saccharomyces cerevisiae?, Metabolic Engineering, 21, pp. 9?16. doi: 10.1016/j.ymben.2013.10.010.
  50. Lore, T. A., Mbugua, S. K. and Wangoh, J. (2005) ?Enumeration and identification of microflora in suusac, a Kenyan traditional fermented camel milk product?, Lebensm.-Wiss. u.-Technol., 38, pp. 125?130. doi: 10.1016/j.lwt.2004.05.008.
  51. Lyumugabe, F., Uyisenga, J. P., Songa, E. B. and Thonart, P. (2014) ?Production of Traditional Sorghum Beer ? Ikigage ? Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures?, Food and Nutrition Sciences, 5, pp. 507?515. doi: 10.4236/fns.2014.56060.
  52. Martinez, R. J., Liu, L. and Petranovic, D. (2012) ?Pharmaceutical protein production by yeast: towards production of human blood proteins by microbial fermentation?, Current Opinion in Biotechnology, 23(6), pp. 965?971.
  53. Mcfarland, L. V (2010) ?Systematic review and meta-analysis of Saccharomyces boulardii in adult patients?, World Journal Gastroenterol, 16(18), pp. 2202?2222. doi: 10.3748/wjg.v16.i18.2202.
  54. Mcfarland, L. V (2015) ?Probiotics for the Primary and Secondary Prevention of C. difficile Infections: A Meta-analysis and Systematic Review?, antibiotics, 4, pp. 160?178. doi: 10.3390/antibiotics4020160.
  55. Meena, V., Sobha, K., Sambasiva Rao, K. R. S. and Subbarathinam, K. M. (2010) ?A Comparative Study of Kinetics of Itaconic Acid Production Using Four Species of the Genus Aspergillus?, International Journal of Genetic Engineering and Biotechnology, 1(3), pp. 165?176.
  56. Meena, V., Sumanjali, A., Dwarka, K., Subburathinam, K. M. and Rao, K. R. S. S. (2010) ?Production of itaconic acid through submerged fermentation employing different species of Aspergillus?, Rasayan J. Chem., 3(1), pp. 100?109.
  57. Mogmenga, I., Somda, K. M., Keita, I. and Traor?, A. S. (2017) ?Evaluation of hygienic quality of ferment of local beer ? dolo ? used as condiment in Burkina Faso?, African Journal of Biotechnology, 16(26), pp. 1449?1456. doi: 10.5897/AJB2017.16061.
  58. Mugula, J. K., Nnko, S. A. M., Narvhus, J. A. and S?rhaug, T. (2003) ?Microbiological and fermentation characteristics of togwa , a Tanzanian fermented food?, International Journal of Food Microbiology, 80, pp. 187?199.
  59. Nangul, A. and Bhatia, R. (2013) ?Microorganisms : A marvelous source of Single Cell Proteins?, Journal of Microbiology, Biotechnology and Food Sciences, 3(1), pp. 15?18.
  60. Nasseri, T., Rasoul-Amini, S., Morowvat, M. H. and Ghasemi, Y. (2011) ?Single Cell Protein: Production and Process?, American Journal of Food Technology, 6(2), pp. 103?116. doi: 10.3923/ajft.2011.103.116.
  61. Nieminen, M. T., Novak-Frazer, L., Collins, R., Dawsey, S. P., Dawsey, S. M., Abnet, C. C., White, R. E., Freedman, N.D., Mwachiro, M., Bowyer, P., Salaspuro, M. and Rautemaa, R. (2013) ?Alcohol and acetaldehyde in African fermented milk mursik?a possible Epidemiol., factor for high incidence of esophageal cancer in western Kenya.?, Cancer Biomark. Prev., 22, pp. 69?75. doi: 10.1158/1055-9965.EPI-12-0908.
  62. Nyambane, B., Thari, W. M., Wangoh, J. and Njage, P. M. (2014) ?Lactic acid bacteria and yeasts involved in the fermentation of amabere amaruranu, a Kenyan fermented milk.?, Food Sci. Nutr., 2, pp. 692?699. doi: 10.1002/fsn3.162.
  63. Oguntoyinbo, F. A., Tourlomousis, P., Gasson, M. J. and Narbad, A. (2011) ?Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods?, International Journal of Food Microbiology. Elsevier B.V., 145(1), pp. 205?210. doi: 10.1016/j.ijfoodmicro.2010.12.025.
  64. Olanbiwoninu, A. A., Irokosu, O. and Odunfa, S. A. (2017) ?Riboflavin enriched iru : A fermented vegetable protein?, African Journal of Biotechnology, 11(13), pp. 546?552. doi: 10.5897/AJMR2016.8317.
  65. Olasupo, N. A., Odunfa, S. A. and Obayori, O. S. (2010) ?Ethnic African fermented foods?, in J. P. Tamang and K. Kailasapathy (New York, NY: CRC Press, T. and F. G. (ed.) Fermented Foods and Beverages of the World, pp. 323?352. doi: 10.1201/ebk1420094954-c12.
  66. Olempska-Beer, Z. S., Merker, R. I., Ditto, M. D. and DiNovi, M. J. (2006) ?Food-processing enzymes from recombinant microorganisms--a review Food-processing enzymes from recombinant microorganisms ? a review?, Regulatory Toxicology and Pharmacology, 45, pp. 144?158. doi: 10.1016/j.yrtph.2006.05.001.
  67. Ouedraogo, N., Savadogo, A., Somda, M. K., Tapsoba, F. and Traore, A. S. (2017) ?Effect of mineral salts and nitrogen source on yeast (Candida utilis NOY1) biomass production using tubers wastes?, African Journal of Biotechnology, 16(8), pp. 359?365. doi: 10.5897/AJB2016.15801.
  68. Ou?draogo, N., Savadogo, A., Somda, M. K., Zongo, C. and Traore, A. S. (2012) ?Essai de production de prot?ines d?organismes unicellulaires par des souches de levures ? partir de r?sidus de tubercules de patate douce et d ? igname?, Biotechnol. Soc. Environ., 16(4), pp. 463?467.
  69. Ouoba, L. I. I., Parkouda, C., Diawara, B., Scotti, C. and Varnam, A. H. (2008) ?Identification of Bacillus spp .from Bikalga , fermented seeds of Hibiscus sabdariffa : phenotypic and genotypic characterization?, Journal of Applied Microbiology, 104, pp. 122?131. doi: 10.1111/j.1365-2672.2007.03550.x.
  70. Pimenta, R. S., Morais, P. B., Rosa, C. A. and Correa, A. (2009) ?Utilization of yeasts in biological control programs?, in Yeast biotechnology: diversity and applications. Springer, pp. 199?214.
  71. Pohnerkar, J. K. and Desai, S. A. (2014) ?Selective Synthesis of Citric Acid from Molasses using Aspergillus niger?, International Journal of Engineering Trends and Technology, 9(1), pp. 7?9.
  72. Quigley, L., O?Sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F. and Cotter, P. D. (2013) ?The complex microbiota of raw milk?, FEMS Microbiology Reviews, 37(5), pp. 664?698. doi: 10.1111/1574-6976.12030.
  73. Rodr?guez-Limas, W. A., Tyo, K. E. J., Nielsen, J., Ram?rez, O. T. and Palomares, L. A. (2011) ?Molecular and process design for rotavirus-like particle production in Saccharomyces cerevisiae?, Microbial Cell Factories. BioMed Central Ltd, 10(1), p. 33. doi: 10.1186/1475-2859-10-33.
  74. Salvach?a, D., Mohagheghi, A., Smith, H., Bradfield, M. F. A., Nicol, W., Black, B. A., Biddy, M. J., Dowe, N. and Beckham, G. T. (2016) ?Biotechnology for Biofuels Succinic acid production on xylose ‑ enriched biorefinery streams by Actinobacillus succinogenes in batch fermentation?, Biotechnology for Biofuels. BioMed Central, 9(28), pp. 1?15. doi: 10.1186/s13068-016-0425-1.
  75. Samet-Bali, O., Felfoul, I., Lajnaf, R., Attia, H. and Ayadi, M. A. (2017) ?Enumeration and identification of microflora in ? Leben ?, a traditional Tunisian dairy beverage?, International Food Research Journal, 24(3), pp. 927?932.
  76. Sarkar, P. K., Hasenack, B. and Nout, M. J. R. (2002) ?Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soybeans (Indian Kinema) and locust beans ( African Soumbala )?, International Journal of Food Microbiology, 77, pp. 175?186.
  77. Sauer, M., Porro, D., Mattanovich, D. and Branduardi, P. (2008) ?Microbial production of organic acids : expanding the markets?, Trends in Biotechnology, 26(2), pp. 100?108. doi: 10.1016/j.tibtech.2007.11.006.
  78. Savadogo, A., Savadogo, P. W., Ouattara, A. S., Barro, N. and Traore, A. S. (2004) ?Microorganisms Involved in Fulani Traditional Fermented Milk in Burkina Faso?, Pakistan Journal of Nutrition, 3(2), pp. 134?139.
  79. Sawadogo-Lingani, H., Diawara, B., Glover, R. K., Tano-Debrah, K., Traor?, A. S. and Jakobsen, M. (2010) ?Predominant lactic acid bacteria associated with the traditional malting of sorghum grains?, African Journal of Microbiology Research, 4(3), pp. 169?179.
  80. Schisler, D. A., Janisiewicz, W. J., Boekhout, T. and Kurtzman, C. P. (2010) ?Agriculturally important yeasts: biological control of field and postharvest diseases using yeast antagonists, and yeasts as pathogens of plants?, in The Yeasts. Fifth, pp. 45?52. doi: 10.1016/B978-0-444-52149-1.00004-5.
  81. Schisler, D. ., Slininger, P. ., Boehm, M. .and Paul, P. . (2011) ?Co-culture of Yeast Antagonists of Fusarium Head Blight and their Effect on Disease Development in Wheat?, Plant Pathology Journal, 10(4), pp. 128?137. doi: 10.3923/ppj.20l1.128.l37.
  82. Scoma, A., Coma, M., Kerckhof, F. M., Boon, N. and Rabaey, K. (2017) ?Biotechnology for Biofuels Efficient molasses fermentation under high salinity by inocula of marine and terrestrial origin?, Biotechnology for Biofuels. BioMed Central, 10(23), pp. 1?17. doi: 10.1186/s13068-017-0701-8.
  83. Seo, H., Um, H., Min, J., Rhee, S., Cho, T., Kim, Y. and Lee, J. (2007) ?Ustilaginomycetous yeast species that is able to degrade plastic waste?, FEMS Yeast Res, 7, pp. 1035?1045. doi: 10.1111/j.1567-1364.2007.00251.x.
  84. Singh, G., Sunil, D., Harinder, B. and Oberoi, S. (2007) ?Caulifl ower waste incorporation into cane molasses improves ethanol production using Saccharomyces cerevisiae MTCC 178?, Indian J. Microbiol., 47, pp. 353?357.
  85. Singhania, R. R., Saini, J. K., Saini, R., Adsul, M., Mathur, A., Gupta, R. and Tuli, D. K. (2014) ?Bioethanol production from wheat straw via enzymatic route employing Penicillium janthinellum cellulases?, Bioresource Technology, 169, pp. 490?495.
  86. Somda, K., Savadogo, A., Barro, N., Thonart, P. and Traor?, A. S. (2011) ?Effet of minerals Salts in Fermentation Process using Mango Residues as Carbon Source for Bioethanol Production?, Asian Journal of Industrial Engieneering, 3(1), pp. 29?38. doi: 10.3923/ajie.2011.29.38.
  87. Somda, M. K., Ouattara, A. C. T., Mogmenga, I., Keita, I., Ouedraogo, N., Traore, D. and Traore, A. S. (2017) ?Optimization of Saccharomyces cerevisiae SKM10 single cell protein production from mango (Magnifera indica L.) waste using response surface methodology?, African Journal of Biotechnology, 16(45), pp. 2127?2133. doi: 10.5897/AJB2017.16210.
  88. Steensels, J., Snoek, T., Meersman, E., Nicolino, M. P., Voordeckers, K. and Verstrepen, K. J. (2014) ?Improving industrial yeast strains: exploiting natural and artificial diversity?, FEMS Microbiology Reviews, 38, pp. 947?995. doi: 10.1111/1574-6976.12073.
  89. Suman, G., Nupur, M., Anuradha, S. and Pradeep, B. (2015) ?Review Article Single Cell Protein Production : A Review?, Int.J.Curr.Microbiol.App.Sci, 4(9), pp. 251?262.
  90. Suzuki, C., Ando, Y. and Machida, S. (2001) ?Interaction of SMKT, a killer toxin produced by Pichia farinosa, with the yeast cell membranes?, Yeast, 18, pp. 1471?1478. doi: 10.1002/yea.791.
  91. Tamang, J. P., Watanabe, K. and Holzapfel, W. H. (2016) ?Review : Diversity of Microorganisms in Global Fermented Foods and Beverages?, Frontier in Microbiology, 7(377), pp. 1?28. doi: 10.3389/fmicb.2016.00377.
  92. Tankoano, A., Sawadogo-lingani, H., Savadogo, A., Kabore, D. and Traore, Y. (2017) ?Study of the process and microbiological quality of Gappal , a fermented food from Burkina Faso based on milk and millet dough?, International Journal of Multidisciplinary and Current Research, 5, pp. 104?110.
  93. Tomo, N., Goto, T. and Morikawa, Y. (2013) ?Trans-packaging of human immunodeficiency virus type 1 genome into Gag virus-like particles in Saccharomyces cerevisiae?, Microbial Cell Factories, 12(23), pp. 1?13. doi: 10.1186/1475-2859-12-28.
  94. T?rker, M. (2014) ?Yeast Biotechnology : Diversity and Applications Yeast Biotechnology : Diversity and Applications?, in Istanbul. Advances in Science and Industrial Productionss of Baker?s Yeast, pp. 1?26.
  95. Vanz, A. L., L?nsdorf, H., Adnan, A., Nimtz, M., Gurramkonda, C., Khanna, N. and Rinas, U. (2012) ?Physiological response of Pichia pastoris GS115 to methanol-induced high level production of the Hepatitis B surface antigen : catabolic adaptation , stress responses , and autophagic processes?, Microbial Cell Factories, 11(103), pp. 1?11. doi: 10.1186/1475-2859-11-103.
  96. Vieira-Dalod?, G., Jespersen, L., Hounhouigan, J., Moller, P. L., Nago, C. M. and Jakobsen, M. (2007) ?Lactic acid bacteria and yeasts associated with gowe ? nin production from sorghum in Be?, Journal of Applied Microbiology, 103, pp. 342?349. doi: 10.1111/j.1365-2672.2006.03252.x.
  97. Watanabe, T., Iefuji, H. and Kitamoto, H. K. (2013) ?Treatment of, and Candida utilis biomass production from shochu wastewater ; the effects of maintaining a low pH on DOC removal and feeding cultivation on biomass production?, SpringerPlus, 2(514), pp. 1?7.
  98. Wijeyaratne, S. C. and Jayathilakf, A. N. (2000) ?Characteristics of two yeast strains (Candida tropicalis) isolated from caryota urens kitthul toddy for Single Cell Protein production?, J. Natn. Sci. Foundation Sri Lanka, 28(1), pp. 79?86.
  99. Willaert, R. G. (2017) ?Yeast Biotechnology?, Fermentation, 3(6), pp. 6?8. doi: 10.3390/fermentation3010006.
  • Willaert, R., Kasas, S., Devreese, B. and Dietler, G. (2016) ?Yeast Nanobiotechnology?, Fermentation, 2(18), pp. 1?37. doi: 10.3390/fermentation2040018.
  • Witthuhn, R. C., Schoeman, T. and Britz, T. J. (2004) ?Isolation and characterization of the microbial population of different South African kefir grains.?, International Journal of Dairy Technology, 57(1), pp. 33?37. doi: 10.1111/j.1471-0307.2004.00126.x.
  • Yalcin, S. K., Bozdemir, M. T. and Ozbas, Z. Y. (2010) ?Citric acid production by yeasts : Fermentation conditions , process optimization and strain improvement?, pp. 1374?1382.
  • Zabed, H., Faruq, G., Sahu, J. N., Azirun, M. S., Hashim, R. and Boyce, A. N. (2014) ?Bioethanol Production from Fermentable Sugar Juice?, The Scientific World Journal, 1, pp. 1?11. doi: 10.1155/2014/957102.

[Iliassou Mogmenga, Marius K. Somda, Lewis I. Ezeogu, Jerry Ugwuanyi and Alfred S. Traore. (2019); YEASTS BIOTECHNOLOGIES APPLICATION AND THEIR INVOLVING IN AFRICAN TRADITIONAL FERMENTED FOODS AND BEVERAGES. Int. J. of Adv. Res. 7 (Feb). 44-62] (ISSN 2320-5407). www.journalijar.com

MOGMENGA Iliassou
Biochemestry- Microbiology

DOI:

Article DOI: 10.21474/IJAR01/8462      
DOI URL: http://dx.doi.org/10.21474/IJAR01/8462

Download Full Paper

Download PDF No. of Downloads: 59 | No. of Views: 252