Isolation and identification of yeasts from local fruits in Thua Thien Hue province, Vietnam
Vol. 132 No. 1D (2023), Original Article
Vol. 132 No. 1D (2023)

Isolation and identification of yeasts from local fruits in Thua Thien Hue province, Vietnam

Original Article
https://doi.org/10.26459/hueunijns.v132i1D.7100
Published 2023-12-30
Ho Thi Xuan Tuy
Institute of Biotechnology, Hue University, Road 10, Phu Thuong, Hue, Vietnam
https://orcid.org/0000-0003-2919-4083
Nguyen Thi Kim Cuc
Institute of Biotechnology, Hue University, Road 10, Phu Thuong, Hue, Vietnam
Le Cong Tuan
Department of Environmental Science, University of Sciences, Hue University, 77 Nguyen Hue, Hue, Vietnam
Nguyen Van Phu*
Institute of Biotechnology, Hue University, Road 10, Phu Thuong, Hue, Vietnam
PDF

Keywords

Yeast
fermentation
tolerance
high temperature
Saccharomyces cerevisiae

How to Cite

1.
Ho TXT, Nguyen TKC, Le CT, Nguyen VP. Isolation and identification of yeasts from local fruits in Thua Thien Hue province, Vietnam. hueuni-jns [Internet]. 2023Dec.30 [cited 2024Apr.28];132(1D):43-5. Available from: https://jos.hueuni.edu.vn/index.php/hujos-ns/article/view/7100
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX
Crossref
Scopus
Google Scholar
Europe PMC

Abstract

In this study, a total of 30 yeast isolates were recovered from local fruits in Thua Thien Hue province. Genetic characterization based on the ITS sequences identified isolates belonging to 3 species including Saccharomyces cerevisiae, Lachancea fermentati, and Clavispora fructus, with high sequence homology (over 99%) compared to published sequences in the GenBank. All identified S. cerevisiae isolates could grow well at 30°C and ferment several sugar including fructose, galactose, sucrose, mannose, maltose, and raffinose with different performances, but were inhibited at temperature higher than 35°C. The strains also grew well in the medium containing 5% ethanol (v/v) and 200 g/L glucose, but their growth ability was decreased gradually with an increase in ethanol and glucose concentrations. Interestingly, D14 strain was able to grow in the medium supplemented with 12% of ethanol, and 500 g/L of glucose at 45°C, while D7 strain could utilize both mannitol and glycerol at a low level. Our results also indicated that some strains have relatively high sedimentation efficiency, which are favorable conditions for beer fermentation and biomass recovery. The isolated yeast strains with good tolerance properties may provide a potential source of valuable raw materials for applications in beverage production and food processing.

https://doi.org/10.26459/hueunijns.v132i1D.7100
PDF

References

  1. Qvirist LA, De Filippo C, Strati F, Stefanini I, Sordo M, Andlid T, et al. Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan. Frontiers in Microbiology. 2016;7:1690.
  2. Ding J, Huang X, Zhang L, Zhao N, Yang D, Zhang K. Tolerance and stress response to ethanol in the yeast Saccharomyces cerevisiae. Applied Microbiology and Biotechnology. 2009;85(2):253-63.
  3. Nuanpeng S, Thanonkeo S, Yamada M, Thanonkeo P. Ethanol production from sweet sorghum juice at high temperatures using a newly isolated thermotolerant yeast Saccharomyces cerevisiae DBKKU Y-53. Energies. 2016;9(4):253.
  4. Ramalingham A, Finn RK. Vacuferm process: a new approach to fermentation ethanol . Biotechnol Bioeng (United States). 1977;19(4).
  5. Nonklang S, Abdel-Banat BMA, Cha-Aim K, Moonjai N, Hoshida H, Limtong S, et al. High-temperature ethanol fermentation and transformation with linear DNA in the thermotolerant yeast Kluyveromyces marxianus DMKU3-1042. Applied and Environmental Microbiology. 2008;74(24):7514-21.
  6. Abdel-Banat B, Hoshida H, Ano A, Nonklang S, Akada R. High-temperature fermentation: how can processes for ethanol production at high temperatures become superior to the traditional process using mesophilic yeast? Applied Microbiology and Biotechnology. 2010;85(4):861-7.
  7. Wu W-H, Hung W-C, Lo K-Y, Chen Y-H, Wan H-P, Cheng K-C. Bioethanol production from taro waste using thermo-tolerant yeast Kluyveromyces marxianus K21. Bioresource Technology. 2016;201:27-32.
  8. Yuangsaard N, Yongmanitchai W, Yamada M, Limtong S. Selection and characterization of a newly isolated thermotolerant Pichia kudriavzevii strain for ethanol production at high temperature from cassava starch hydrolysate. Antonie Van Leeuwenhoek. 2013;103(3):577-88.
  9. Oberoi HS, Vadlani PV, Brijwani K, Bhargav VK, Patil RT. Enhanced ethanol production via fermentation of rice straw with hydrolysate-adapted Candida tropicalis ATCC 13803. Process Biochemistry. 2010;45(8):1299-306.
  10. Grijalva-Vallejos N, Krogerus K, Nikulin J, Magalhães F, Aranda A, Matallana E, et al. Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production. Food Microbiology. 2021;98:103644.
  11. Cubillos FA, Gibson B, Grijalva‐Vallejos N, Krogerus K, Nikulin J. Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers. Yeast. 2019;36(6):383-98.
  12. Flores MG, Rodríguez ME, Oteiza JM, Barbagelata RJ, Lopes CA. Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking. International Journal of Food Microbiology. 2017;249:9-17.
  13. Stewart GG. Saccharomyces species in the production of beer. Beverages. 2016;2(4):34.
  14. Tuan HD, Hue NN, Sthapit BR, Jarvis DI. On-farm management of agricultural biodiversity in Vietnam: Proceedings of a symposium, 6-12 December 2001, Hanoi, Vietnam. Bioversity International; 2003.
  15. Raymond Eder ML, Reynoso C, Lauret SC, Rosa AL. Isolation and identification of the indigenous yeast population during spontaneous fermentation of Isabella (Vitis labrusca L.) grape must. Frontiers in Microbiology. 2017;8:532.
  16. Nguyen KCT, Nguyen PV, Truong HTH. Heavy Metal Tolerance of Novel Papiliotrema Yeast Isolated from Vietnamese Mangosteen. Mycobiology. 2020;48(4):296-303.
  17. Kurtzman CP, Fell JW, Boekhout T. The yeasts: A taxonomic study. Elsevier; 2011.
  18. Harju S, Fedosyuk H, Peterson KR. Rapid isolation of yeast genomic DNA: Bust n’Grab. BMC Biotechnology. 2004;4(1):1-6.
  19. Bester MC, Pretorius IS, Bauer FF. The regulation of Saccharomyces cerevisiae FLO gene expression and Ca2+-dependent flocculation by Flo8p and Mss11p. Current Genetics. 2006;49(6):375-83.
  20. Sree NK, Sridhar M, Rao LV, Pandey A. Ethanol production in solid substrate fermentation using thermotolerant yeast. Process Biochemistry. 1999;34(2):115-9.
  21. Mager WH, Hohmann S. Yeast stress responses. Berlin: Springer; 2003.
  22. Naghshbandi MP, Tabatabaei M, Aghbashlo M, Gupta VK, Sulaiman A, Karimi K, et al. Progress toward improving ethanol production through decreased glycerol generation in Saccharomyces cerevisiae by metabolic and genetic engineering approaches. Renewable and Sustainable Energy Reviews. 2019;115:109353.
  23. Banat IM, Nigam P, Singh D, Marchant R, McHale AP. Ethanol production at elevated temperatures and ethanol concentrations: Part I–Yeasts in general. World Journal of Microbiology and Biotechnology. 1998;14:809-21.
  24. Techaparin A, Thanonkeo P, Klanrit P. High-temperature ethanol production using thermotolerant yeast newly isolated from Greater Mekong Subregion. Brazilian Journal of Microbiology. 2017;48:461-75.
  25. Nasir A, Rahman SS, Hossain MM, Choudhury N. Isolation of Saccharomyces cerevisiae from pineapple and orange and study of metal’s effectiveness on ethanol production. European Journal of Microbiology and Immunology. 2017;7(1):76-91.
  26. Nwachukwu IN, Ibekwe VI, Nwabueze RN, Anyanwu BN. Characterisation of palm wine yeast isolates for industrial utilisation. African Journal of Biotechnology. 2006;5(19).
  27. Kechkar M, Sayed W, Cabrol A, Aziza M, Ahmed Zaid T, Amrane A, et al. Isolation and identification of yeast strains from sugarcane molasses, dates and figs for ethanol production under conditions simulating algal hydrolysate. Brazilian Journal of Chemical Engineering. 2019;36:157-69.
  28. Tsegaye Z, Tefera G, Gizaw B, Abatenh E. Characterization of yeast species isolated from local fruits used for bakery industrial application. J Appl Microb Res. 2018;1:21-6.
  29. Coulibaly WH, Cot M, N’guessan KF, Coulibaly I, Rigou P, Djè KM. Ethanol effect on yeast strains isolated from tchapalo, a traditional sorghum beer from Côte d’Ivoire. International Food Research Journal. 2018;25(2):612-9.
  30. Snoek T, Verstrepen KJ, Voordeckers K. How do yeast cells become tolerant to high ethanol concentrations? Current Genetics. 2016;62(3):475-80.
  31. Ernandes JR, Williams JW, Russell I, Stewart GG. Respiratory deficiency in brewing yeast strains—effects on fermentation, flocculation, and beer flavor components. Journal of the American Society of Brewing Chemists. 1993;51(1):16-20.
  32. Carlson M. Regulation of sugar utilization in Saccharomyces species. Journal of Bacteriology. 1987;169(11):4873-7.
  33. Ortiz‐Zamora O, Cortes‐Garcia R, Ramírez‐Lepe M, Gómez‐Rodríguez J, Aguilar‐Uscanga MG. Isolation and selection of ethanol‐resistant and osmotolerant yeasts from regional agricultural sources in Mexico. Journal of Food Process Engineering. 2009;32(5):775-86.
  34. Thatipamala R, Rohani S, Hill GA. Effects of high product and substrate inhibitions on the kinetics and biomass and product yields during ethanol batch fermentation. Biotechnology and Bioengineering. 1992;40(2):289-97.
  35. Swinnen S, Klein M, Carrillo M, McInnes J, Nguyen HTT, Nevoigt E. Re-evaluation of glycerol utilization in Saccharomyces cerevisiae: characterization of an isolate that grows on glycerol without supporting supplements. Biotechnology for Biofuels. 2013;6:1-12.
  36. Quain DE, Boulton CA. Growth and metabolism of mannitol by strains of Saccharomyces cerevisiae. Journal of General Microbiology. 1987;133(7):1675-84.
  37. Tra Bi CY, Kouakou-Kouamé CA, N’guessan FK, Djè MK, Montet D. Phenotypic characterization of indigenous Saccharomyces cerevisiae strains associated with sorghum beer and palm wines. World Journal of Microbiology and Biotechnology. 2021;37:1-12.
  38. Stewart GG. Yeast flocculation—sedimentation and flotation. Fermentation. 2018;4(2):28.
  39. Zhao XQ, Bai FW. Yeast flocculation: New story in fuel ethanol production. Biotechnology Advances. 2009;27(6):849-56.
  40. Tesfaw A, Oner ET, Assefa F. Optimization of ethanol production using newly isolated ethanologenic yeasts. Biochemistry and Biophysics Reports. 2021;25:100886.
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Copyright (c) 2023 Array