@article{jfs2021925,
author={{N¡¯DRI, Armand Gildas Elvis Yao and KOUADIO, Ir¨¨ne Ahou},
title={Study of Yeasts Characteristics Isolated from the Fermented Peelings of Yams: Research of New Sources of Fermentative Strains},
journal={Journal of Food Security},
volume={9},
number={2},
pages={76--84},
year={2021},
url={http://pubs.sciepub.com/jfs/9/2/5},
issn={2372-0107},
abstract={Yeast strains were isolated in this study from the perspective of fermentation technology. For this study, fermented peelings of three varieties of yam namely ¡°B¨¨t¨¨-b¨¨t¨¨¡±, ¡°Kponan¡± and ¡°Krengl¨¨¡± were analyzed. The charge of yeasts were 124000 UFC, 3200 CFU, and 118000 CFU respectively for the fermented peelings of the varieties ¡°B¨¨t¨¨ b¨¨t¨¨¡±, ¡°Kponan¡± and ¡°Krengl¨¨¡±. Five species were identified by VITEK? 2 Systems method. Indeed, strains of <i>Candida ciferrii,</i> <i>Candida famata, Candida lusitaniea</i>, <i>Cryptococcus laurentii</i> and <i>Trichosporon mucoides</i> were isolated and identified. However, the predominance species were <i>Candida ciferrii,</i> and <i>Candida famata</i>. The strains of all the yeasts species had positive assimilation for the majority of carbon and nitrogen compounds tested. These yeasts showed also activities mainly for leucine-arylamidase, beta-N-acetyl-glucosaminidase, gamma-glutamyl-transferase, PNP-N-acetyl-BD-galactosaminidase 1 and alpha-glucosidase. The characteristics of these yeasts show thus great perspective of fermentation technology.<b> </b>Our work is the first ever on yeast diversity from fermented peelings of yams.},
doi={10.12691/jfs-9-2-5}
publisher={Science and Education Publishing}
}