Biotechnology

Volume 21 (3), 134-145, 2022


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Saccharomyces cerevisiae from Polymerase Chain Reaction (PCR) in Table Wine Using Tamarindus indica and Passiflora edulis Blends

I.E. Mbaeyi-Nwaoha and N.F. Ezenwegbu

Background and Objective: Palm wine is an alcoholic beverage produced from the fermentation of sap of different palm species. Palm wine microbiota is mainly yeasts identified as Saccharomyces cerevisiae as well as lactic acid bacteria. The objective was to isolate Saccharomyces cerevisiae from fresh palm wine and molecularly characterize the isolate using PCR and compare its efficacy with commercial brewer’s yeast in fermenting wine formulated from tamarind and passion fruit juice blends. Materials and Methods: Fresh palm wine of 12 hrs old was cultured and sub-cultured. Two isolates were obtained and stored as stock for inoculation. The following were carried on the isolates, microscopic and morphological examination, biochemical test, molecular characterization and phylogenic determination. Results: Biochemical test of the two yeast isolate sample ‘’L and S’’ shows that the yeast sample ‘L’ have higher fermentative capability and was selected as the inoculate for wine production formulated from the blend of tamarind and passion fruit juice. The morphological view of the yeast sample under a microscope shows oval shape single budded cell. Molecularly (using PCR), the DNA of the yeast isolate appeared as a white band of 1.5 agarose gel and the sample was amplified using two pair of primer ITS4/ITS5 at 650 bp of the internal transcribe space (ITS) region. When the sample was blast, it was 99% proven in the gene bank to be Saccharomyces cerevisiae. Phylogeny of sample L showed it cluster with other Saccharomyces cerevisiae in the phylogenic in the tree. The mould count of the formulated wine from the yeast isolate (Saccharomyces cerevisiae) ranged from 4.5×105 (sample TPFC) 5.0×105 CFU mL1 (sample TFAA). The total viable count ranged from 1.9×106 (sample TPFB) to 2.0×105 CFU mL1 (sample PTFC). Conclusion: Saccharomyces cerevisiae from palm wine was identified and molecularly characterized using the real-time polymerase chain reaction (PCR) in place of brewer’s yeast that is expensive. The organism could be available and accessible if stored in the gene bank.

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How to cite this article:

I.E. Mbaeyi-Nwaoha and N.F. Ezenwegbu, 2022. Saccharomyces cerevisiae from Polymerase Chain Reaction (PCR) in Table Wine Using Tamarindus indica and Passiflora edulis Blends. Biotechnology, 21: 134-145.


DOI: 10.3923/biotech.2022.134.145
URL: https://ansinet.com/abstract.php?doi=biotech.2022.134.145

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