ISOLATION AND IDENTIFICATION OF YEASTS FROM  MAPRANG (Bouea macrophylla Griffith) IN CAN THO AND VINH LONG

Lê Trí Ân; Đặng Thị Diệu Thu; Nguyễn Thị Ngọc Yến; Trần Thị Thanh Vân; Nguyễn Phúc Huy; Đoàn Thị Kiều Tiên; Lê Vũ Lan Phương

doi:10.34238/tnu-jst.7905

ISOLATION AND IDENTIFICATION OF YEASTS FROM MAPRANG (Bouea macrophylla Griffith) IN CAN THO AND VINH LONG

About this article

Received: 10/05/23 Revised: 13/06/23 Published: 13/06/23

Authors

1. Le Tri an , Can Tho University of Technology
2. Dang Thi Dieu Thu, Can Tho University of Technology
3. Nguyen Thi Ngoc Yen, Can Tho University of Technology
4. Tran Thi Thanh Van, Can Tho University of Technology
5. Nguyen Phuc Huy, Can Tho University of Technology
6. Doan Thi Kieu Tien, Can Tho University of Technology
7. Le Vu Lan Phuong, Can Tho University of Technology

Abstract

The study was performed to isolate and select yeast strains which show strong fermentation activity from maprang fruits. The following experiments were included: (i) isolation of yeasts from maprang fruits; (ii) determination of physiological and biochemical features of isolated yeast strains; (iii) fermetation test for selection of a yeast strain which has the best fermentation activity; (iv) molecular biological identification of the selected yeast strain. As a result, 17 yeast strains were isolated from 7 samples of maprang fruits growing in Vinh Long and Can Tho. Three genera of yeasts were identified on the basis of physiological and biochemical features including Saccharomyces (5 strains), Pichia (7 strains) and Hanseniaspora (5 strains). In the fermentation experiment with initial parameters including 24°Bx, pH of 4.5, yeast number of 10⁶ cell/mL, 30 ± 2℃ for 11 days, the strain named CT1.4 (Saccharomyces) gave highest ethanol level (12% v/v) and lowest final Brix (7°Bx). Molecular identification using Sanger sequencing method showed that CT1.4 belonged to Saccharomyces cerevisiae (99.91%).

Keywords

Yeast; Isolation; Ethanol; Saccharomyces cerevisiae; Maprang

Full Text:

PDF (Tiếng Việt)

References

[1] I. T. Fu’adah, S. A. Sumiwi, and G. Wilar, “The Evolution of Pharmacological Activities Bouea macrophylla Griffith In Vivo and In Vitro Study: A Review,” Pharmaceuticals, vol. 15, no. 2. MDPI, 2022, doi: 10.3390/ph15020238.

[2] N. S. Rajan and R. Bhat, “Bioactive Compounds of Plum Mango (Bouea macrophylla Griffith),” in Bioactive Compounds in Underutilized Fruits and Nuts, Reference Series in Phytochemistry, H. N. Murthy and V. A. Bapat (Eds). Springer, Cham, 2020, pp. 529-541.

[3] N. S. Rajan and R. Bhat, “Antioxidant compounds and antioxidant activities in unripe and ripe kundang fruits (Bouea macrophylla Griffith),” Fruits, vol. 71, no. 1, pp. 41-47, 2016, doi: 10.1051/fruits/2015046.

[4] K. Sukalingam, “Preliminary phytochemical analysis and in vitro antioxidant properties of Malaysian ‘Kundang’ (Bouea macrophylla Griffith),” Trends Phytochem. Res., vol. 2, no. 4, pp. 261-266, 2018.

[5] M. T. Nguyen, T. B. D. Nguyen, T. T. L. Nguyen, and V. T. Ngo, “Development of fruit flavored yoghurt with maprang jam,” J. Vietnam Agric. Sci. Technol., vol. 8, no. 105, pp. 99-104, 2019.

[6] M. T. Nguyen, V. T. Nguyen, and V. T. Ngo, “Isolation, characterization and identification of yeast strains from maprang (Bouea macrophylla Griffith) from Vinh Long, Viet Nam for wine making,” Int. J. Eng. Sci. Res. Technol., vol. 8, no. 7, pp. 111-121, 2019, doi: 10.5281/zenodo.3352048.

[7] M. T. Nguyen, T. T. Bui, T. T. Nguyen, and V. T. Ngo, “Optimization of Fermentation Conditions for Maprang Wine Production Using Response Surface Methodology,” Vietnam J. Nutr. Food, vol. 15, no. 5,6, pp. 43-49, 2019.

[8] P. Koedrith, E. Dubois, B. Scherens, E. Jacobs, C. Boonchird, and F. Messenguy, “Identification and characterization of a thermotolerant yeast strain isolated from banana leaves,” Sci. Asia, vol. 34, pp. 147–152, 2008, doi: 10.2306/scienceasia1513-1874.2008.34.147.

[9] W. B. Christensen, “Urea Decomposition as a Means of Differentiating Proteus and Paracolon Cultures from Each Other and from Salmonella and Shigella Types,” J. Bacteriol., vol. 52, no. 4, pp. 461–466, 1946, doi: 10.1128/jb.52.4.461-466.1946.

[10] N. T. Nguyen, V. K. Huynh, T. T. Le, M. C. Luu, T. K. T. Doan, and X. P. Huynh, “Isolation and selection of fermentative yeasts for wine production from soursop (Annona murica L.),” Can Tho Univ. J. Sci., vol. 57, no. 4B, pp. 131-138, 2021, doi: 10.22144/ctu.jvn.2021.121.

[11] M. A. Innis, D. H. Gelfand, J. J. Sninsky, and T. J. White (Eds.), “Amplification and Direct Sequencing of Fungal Ribosomal RNA Genes for Phylogenetics,” in PCR Protocols A Guide to Methods and Applications, Academic Press, 1989, pp. 315–322, doi: 10.1016/b978-0-12-372180-8.50042-1.

[12] D. T. Nguyen and T. H. Nguyen, Ethanol Production Technology and Analysis. Science and Technics Publishing House, 2007.

[13] T. K. T. Doan, T. H. Y. Vien, X. P. Huynh, H. D. L. Bui, T. T. Ha, and T. P. D. Ngo, “Selection of thermotolerant yeasts and application inwine production from three-leaf cayratia (Cayratia trifolia L.) in Hau Giang,” Can Tho Univ. J. Sci., vol. 54, no. 4B, pp. 64-71, 2018.

[14] V. B. Nguyen, T. T. T. Nguyen, T. L. Nguyen, T. C. Pham, and N. T. Chau, “Isolation and Selection of Yeast High Ethanol Tolerance Strains from Fermented Juice of Manilkara zapota (L.) P. Royen for Sapote Wine Fermentation,” J. Sci. Res. Econ. Dev., vol. 11, pp. 218-227, 2021.

[15] C. P. Kurtzman and J. W. Fell, The Yeasts: A taxonomic Study, 4th ed. Elsevier, 1998.

[16] D. P. Luong, Industrial Yeasts. Science and Technics Publishing House, Hanoi, 2009.

[17] T. N. Nguyen, N. T. T. Huynh, and D. Do Nguyen, “Isolation, selection of yeast strain (Saccharomyces sp.) for Canarium album wine fermentation,” Can Tho Univ. J. Sci., vol. 54, no. 1B, pp. 44-49, 2018, doi: 10.22144/ctu.jvn.2018.007.

[18] V. V. Nguyen and V. T. Nguyen, “Isolation, selection and identification of yeast strain for Baccaurea ramiflora wine fermentation,” Can Tho Univ. J. Sci., vol. 54, no. 7B, pp. 22-32, 2018, doi: 10.22144/ctu.jvn.2018.137.

[19] N. T. Le et al., Industrial Biochemistry. Science and Technics Publishing House, 2002.

[20] D. P. Luong, Fermentation Technology Textbook. Vietnam Education Publishing House, 2010.

DOI: https://doi.org/10.34238/tnu-jst.7905

Refbacks

There are currently no refbacks.



Remember me