Mutagenic Strength of Ethanol Tolerant Saccharomyces Species Isolated from Palmwine Sap (Raphia Sudanica)

Akande T. A.

Authors

Akande T. A.

saccharomyces species, mutagenic agents, fermentation, acridine orange

Abstract

Ethanol tolerant saccharomyces species: Saccharomyces cerevisiae, Saccharomyces ovarum, Saccharomyce fragilis and Saccharomyce lactis were successfully isolated from 168 hours aged palmwine on glucose yeast extract agar at 28. The basic physiological parameters (pH and ethanol content) of the aged palmwine were investigated. Fermentative assessment test was carried out to determined and estimate the fermentative abilities of the four reference saccharomyces isolates on 15% glucose medium. The maximum ethanol content produced by the isolate varies between 8.1 to 10.8%v/v. Saccharomyces cerevisiae produced the highest while S. lactis had the lowest (8.1%).The fermentative ability of all the isolates was enormously affected after been subjected to mutagenic effects of subminimum inhibitory concentration (MIC) of acridine orange for 48hours to determined the genetic stability of each of the isolate. S. lactis was found to have lost all its fermentative property while both S. ovarum, and S. Fragilis lost its fermentative ability by 80% compared to S. cerevisiae that was stabilized to the mutagenic effects of acridine orange. Hence S. cerevisiae was confirmed to be the most genetically and mutagenically stabilized isolate compared to other isolates.

Downloads

How to Cite

Mutagenic Strength of Ethanol Tolerant Saccharomyces Species Isolated from Palmwine Sap (Raphia Sudanica). (2013). Global Journal of Science Frontier Research, 13(54), 19-26. https://journalofscience.org/index.php/GJSFR/article/view/

Download Citation

References

B. Akio toh-e and Reed (1981) Curing of the 2u DNA Plasmid from Saccharomyces cerevisiae. 145(3), 1421-1424.

S. Amanchukuru, A. Obafemi, G. Okpokwasili (1989) Single-cell-protein production bySchizosaccharomyces pombe isolated from palmwine using hydrocarbon feedstocks. 34(2), 112-119. https://doi.org/10.1007/bf02823688

O. Bassir (1962) Observation on the fermentation of Palm wine. West Afr. J. Biol. Appl. 6, 20-25.

E. Bechem, C. Omoloko, D. Nwaga, V. Titanji (2007) Characterization of palm wine yeasts using osmotic,ethanol tolerance and the isozyme polymorphism of alcohol dehydrogenase. 6(14), 1715-1719.

Cassey, G. Ingleden, W. (1989) Ethanol tolerance in yeasts. Crit. Rev. 13, 219-290.

L. Cross, P. Shardt, R. Nura (1994) in method of general and molecular microbiology. 4, 366-371.

A. Ejiofor, N. Okafor, E. Ugwueze (1994) Development of baking yeast from Nigerian palmwine yeasts. World J. Microbiol. 10(2), 199-202. https://doi.org/10.1007/bf00360887

M. Eze, A. Ogan (1987) Sugars of the unfermented sap and the wine from the oil palm,Elaeis guinensis, tree. 38, 121-128.

O. Ezeronye, J. Legras (2009) Genetic analysis ofSaccharomyces cerevisiaestrains isolated from palm wine in eastern Nigeria. Comparison with other African strains. 106(5), 1569-1578.

S. Faparunsi, O. Bassir (1972) Factors affecting palm wine, Period of Tapping. West Afr. J. Biol. Appl. 15, 24-32.

S. Faparunsi, O. Bassir (1971) Microflora of fermenting palm wine. J.Food Sci. 8, 206-212.

R. George, V. Matthew, K. Ronan, P. Jason (2009) Enhancement of the recombinagenic and mutagenic activities of bleomycin in yeast by intercalation of acridine compounds into DNA. 24(4), 317-329.

J. Grinsted, P. Bennet (1988) 5 Preparation and Electrophoresis of Plasmid DNA. 21.

Kregger Van-Rij (1987) The yeast.

M. Kudo, P. V, L. Bisson (1988) Imbalance of pH and potassium concentration as a cause of stuck fermentation.

A. Martini, A. Martini (1998) Saccharomyces Meyen ex Reess.

Kurtzman, J.W Fell (Eds.), 4th edition, Chapter. 44, 358-371.

P. Monk (1994) Nutrient requirements of wine yeast. In: Proceedings of the NewYork Wine Industry Workshop. T. 58-64.

Nwachukwu (2008) Production of highethanol-yielding Saccharomyces cerevisiae of palm wine origin by protoplast fusion. 5(4), 64-68.

I. Nwachukwu, V. Ibekwe, B. Anyanwu (2006) Investigation of some Physicochemical and microbial succession parameters of palm wine. 4(4), 308-312.

I. Nwachukwu, V. Ibekwe, R. Nwabueze, B. Anyanwu (2006) Characterisation of palm wine yeast isolates for industrial utilisation. Afr. J. 5(19), 1725-1728.

N. Nwokeke (2001) Palm wine Preservation Using Traditional plant that have preservative bases.

F. Odeyemi (1977) Ogogoro Industry in Nigeria. A paper presented at the International Symposium on fermented food (ISFF). 2, 21-26.

O. Obire (2005) Activity of Zymomonas species in palm sap obtained from three areas in Edo state, Nigeria. J. Appl. Sci. 9, 25-30.

A. Ogbonna (1984) Isolation of yeast from raffia wine.

T. Ogbulie, J. Ogbulie, H. Njoku (2007) Comparative study on the microbiology and shelf life stability of palm wine from Elaeis guineensis and Raphia hookeri obtained from Okigwe, Nigeria. 6(7), 914-922.

Nduka Okafor (1975) Palm‐wine yeasts from parts of Nigeria. 23(12), 1399-1407. https://doi.org/10.1002/jsfa.2740231203

D. Orimaiye (1997) Isolation and characterization of Yeast from palmwine (Elaeis guineensis and Raphia hookeri for Industrial production. 196-203.

C. Ough, M. Davenport, K. Joseph (1989) Effects of Certain Vitamins on Growth and Fermentation Rate of Several Commercial Active Dry Wine Yeasts. 40(3), 208-213. https://doi.org/10.5344/ajev.1989.40.3.208

A. Oyagade, J. Famurewa, O. Aringbanda (2004) Microbial population and survival of some of pathogenic bacteria in fresh palmwine. Nig. J. 18, 269-276.

Tabarai (1985) yeast strain screnning methods for a continious process of alcohol fermentation. Biotech. 7, 437-442.

B. Uzochukwu, F. Balogh, P. Ngoddy (1991) Standard pure culture inoculum of natural fermented Palm sap. Nig. J. 9, 67-77.

S. Uzogara, L. Agu, E. Uzogara (1990) A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems. 24(4), 267-288. https://doi.org/10.1080/03670244.1990.9991145

C. Wellalla, M. Gunawardhane, M. Wijarane, C. Illeperuwa (2004) Fermentation of rice using yeast isolated from coconut and palmyrah sap. 16, 114-120.