Isolation and Identification of Indigenous Yeasts from "Rabilé", a Starter Culture Used for Production of Traditional Beer "dolo", a Condiment in Burkina Faso

Iliassou Mogmenga, Yérobessor Dadiré, Marius K. Somda, Ibrahim Keita, Lewis I. Ezeogu, Jerry Ugwuanyi, Alfred S. Traoré
2019 Advances in microbiology  
Rabilé is a ferment of dolo, a traditional sorghum beer of Burkina Faso and it is harvested at the end of dolo fermentation process. It is a significant source of proteins and it is used like a condiment and food seasoning by some communities. The present study characterized and identified the yeasts isolated from Rabilé. A total of 70 samples were collected from 7 localities of Burkina Faso with dolo sellers according to the ethnic groups. The aerobic mesophilic flora count from Rabilé varied
more » ... rom 8.34 ± 0.72 to 10.07 ± 0.51 log 10 CFU•g −1 and yeast varied from 7.24 to 8.28 log 10 UFC•g −1 . Based on morphological, cultural, sexual and biochemical (carbon and nitrogen assimilation) profiles, 50 yeast strains were identified and found to belong to 4 genera and 7 species. Saccharomyces cerevisiae was found as most predominant yeasts species of yeast in of Rabilé with 64 %, Rhodotorula muciloginosa, (8%), Candida pseudorhangii (6%), Candida heliconiae (12%), Candida utilis (4%), Shizosaccharomyces pombe (4%) and Sporobolomyces odoratus (2%). This activity has been carried out in the
doi:10.4236/aim.2019.97040 fatcat:254xcmum3nhoplml5wy7xl5iny