Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis

Eman Mostafa Mohamed; Maysa Ahmed; Somaya Nassar

doi:doi:10.11648/j.ijee.20190403.13

| Peer-Reviewed

Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis

Eman Mostafa Mohamed, Maysa Ahmed, Somaya Nassar

Published in International Journal of Ecotoxicology and Ecobiology (Volume 4, Issue 3)

Received: 28 August 2019 Accepted: 23 September 2019 Published: 9 October 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

This investigation was isolated forty-three spoilage yeasts from twelve different spoilage food sources included (guava, tomato, strawberry, pickled carrot, orange juice, grape, date, cheese, potato, okra, onion and dough) by used three kinds of media (PDA, MYEA and MEA) and three isolation techniques (touch, direct and dilution plate methods). The result recorded that the guava represent the richest sources with 15 yeasts isolated. The MYEA medium represented the most suitable medium for isolation of yeast from these sources and recorded 35 yeasts isolates, and also the result show that 28 yeasts isolates were isolated by direct plate method which represented the most suitable techniques for yeast isolation from the previous sources. The isolated yeast was classified according to their colony colors into four categories includes white, off-white, creamy and red colors. The total numbers of isolated yeast and its kinds are affected by the source, techniques, and media used in isolations. The ability of all isolated yeasts was screened for phenol and flavonoid productivity. The highest productive phenol and flavonoid yeasts were selected for identifying by molecular techniques, performed by phenotypic characteristics and ITS region. Also, those highest phenols and flavonoid producers strains were confirmed their productivity by using HPLC analysis.

Published in	International Journal of Ecotoxicology and Ecobiology (Volume 4, Issue 3)
DOI	10.11648/j.ijee.20190403.13
Page(s)	71-79
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Yeast, Isolation, Molecular Identification, Phenol, Flavonoid, HPLC

References

[1]	J. L. Legras, D. Merdinoglu, J. M. Cornuet, F. Karst. “Bread, Beer and Wine: Saccharomyces cerevisiae Diversity Reflects Human History”. Molecular Ecology. 16 (10): 2091–2102, 2007. Doi: 10.1111/j.1365-294X.2007.03266.x.PMID 17498234.
[2]	M. De-Oca, R. K. Salem, A. E. Azm, H. Monroy. H. Pérez. Yeast Description, and Structure. Chapter 2. Universidad Autónomadel Estado de México, 2016.
[3]	J. I. Pitt, A. D. Hocking. Fungi and Food Spoilage. Chapter 10. 2nd Edition. Blackie Academic and Professional. London. Weinheim, New York, Tokyo, Madras. 439-468, 1997.
[4]	J. A. Barnett. A History of Research on Yeasts. 8: Taxonomy. Review. Yeast. 21 (14). 1141–1193, 2004.
[5]	I. A. Barnett, P. W. Payee, D. Yarrow. Yeasts: Characterization and Identification. 3rd Edition. Cambridge University Press, Cambridge, 2000.
[6]	A. Kockova-Kratochvflova, E. Slavikova, V. E. Jensen. “Numerical taxonomy of the yeast genus Debaryomyces lodder and Kreger-vanrij”. Journal General Microbiology. 104. 257-268, 1978.
[7]	C. P. Kurtzman, J. W. Fell. The Yeasts, A Taxonomic Study. 4th Edition. Elsevier, Amsterdam, 1998.
[8]	C. P. Kurtzman, J. Piškur. “Taxonomy and Phylogenetic Diversity Among the Yeasts”. In Sunnerhagen P, Piskur J. Comparative Genomics: Using Fungi As Models. Berlin: Springer. pp. 29–46. ISBN 978-3-540-31480-6, 2006.
[9]	C. P. Kurtzman, T. Boekhout, V. Robert, J. W. Fell. Methods To Identify Yeasts. Yeasts in Food. Boekhout T, Robert V, Eds. CRC Press, Germany. 69-121, 2003.
[10]	C. P. Kurtzman, J. W. Fell, T. Boekhout. The Yeasts a Taxonomic Study. 15th Edition. Elsevier, 2011.
[11]	M. Percival. Antioxidants. Clinical Nutrition Insight. 31. 1–4, 1998.
[12]	M. S. Stankovic, M. Zia-Ui-Haq, B. M. Bojovic, M. D. Topuzovic. “Total Phenols, Flavonoid Content and Antioxidant Power of Leaf, Flower and Fruits from Cornelian cherry (Corn usmas L.)”. Bulgarian Journal of Agricultural Science. 20 (2). 132-137, 2014.
[13]	J. Mierziak, K. Kostyn, A. Kulma. “Flavonoids As Important Molecules of Plant Interactions With The Environment”. Review. Molecules. 19 (10). 16240-16265, 2014. DOI: 103390/molecules191016240.
[14]	N. T. Huynh, J. V. Camp, K. Smagghe, G. Raes. “Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes”: A Review. International Journal of Molecular Sciences. 15 (11). 19369-19388, 2014. Doi: 10.3390/ijms151119369.
[15]	M. Pinelo, J. Sineiro, M. J. Nunez. “Mass Transfer During Continuous Solid-Liquid Extraction of Antioxidants From Grape by Products”. Journal of Food Engineering. 77 (1). 57-63, 2006.
[16]	A. Cerda, M. E. Martínez, C. Soto, P. Poirrier, J. R. Perez-Correa, J. R. Vergara-Salinas, M. E. Zúñiga. “The Enhancement of Antioxidant Compounds Extracted From Thymus vulgaris Using Enzymes and The Effect of Extracting Solvent”. Food Chemistry. 139 (4). 138–143, 2013.
[17]	R. K. Yadav, P. Kalia, R. Kumar, V. Jain. “Antioxidant and nutritional activity studies of green leafy vegetables”. International Journal of Food Science and Technology. 4. 707-712, 2013.
[18]	C. Martin, E. Butelli, K. Petroni, C. Tonelli. “How can research on plants contribute to promoting human health (OA)”. Plant Cell. 23 (5), 2011. 1685–1699. 10. 1056/NEJM198701293160502.
[19]	K. B. Raper, D. I. Fennell. The genus Aspergillus. Williams & Wilkins, Baltimore, USA. 1-868, 1965.
[20]	R. A. Samson, E. S. Hoekstra, J. C. Frisvad, O. Fittenborg. Introduction to foodborne fungi. 4th Edition. Printed by Ponsen and Looyen, Wageningen, Netherland. pp. 222-231, 1995.
[21]	C. P. Kurtzman, J. W. Fell. “The Yeast Handbook”, P. Gábor, C. L. de la Rosa, Editions. Biodiversity and Ecophysiology of Yeasts”. Berlin: Springer. Pp. 11–30. ISBN 978-3-540-26100-1, 2005.
[22]	C. P. Kurtzman, J. W. Fell. Yeast Systematic and Phylogeny. Implications of Molecular Identification Methods For Studies in Ecology. Biodiversity and Ecophysiology of Yeasts. The Yeast Handbook. Springer, 2006.
[23]	L. J. Wickerham. Taxonomy of yeasts. Technical Bulletin of the US Department of Agriculture. 1029: 1-55, 1951.
[24]	S. Lallianrawna, R. Muthukumaran, V. Ralte, G. Gurusubramanian, N. S. Kumar. “Determination of Total Phenolic Content, Total Flavonoid Content And Total Antioxidant Capacity of Ageratina adenophora (Spreng.) King & H. Rob”. Science Vision. 13 (4). 149-156, 2013.
[25]	G. C. Bag, P. G. Devi. “Assessment of Total Flavonoid Content and Antioxidant Activity of Methanolic Rhizome Extract of Three Hedychiums pecies of Manipur Valley”. International Journal of Pharmaceutical Sciences Review and Research. 30 (1). 154-159, 2015. ISSN 0976–044X.
[26]	T. R. Johanson, C. L. Caes. Laboratory Experiments In Microbiology. 9th Edition, San Francisco, USA. pp. 470, 2010.
[27]	S. Chatterjee, B. Ghosh, R. Ray. “Isolation And Characterization of Local Yeast Strains From Waste Fruit Juices, From Jaggery and Dahi samples”. International Journal of Chemical Sciences. 9 (2). 647-656, 2011.
[28]	M. M. Eman, I. S. Khallaf, S. M. Nassar. “Screening Of The Yeast Phenols And Flavonoids By Many Analytical Methods”. (In press) 2019.
[29]	C. S. Vimalkumar, C. S. Vimalkumar, V. B. Hosagaudar, S. R. Suja, V. Vilash, N. M. Krishnakumar, P. G. Latha. “Comparative Preliminary Phytochemical Analysis of Ethanolic Extracts of Leaves of Olea dioica Roxb, infected with the rust fungus Zaghouaniaoleae (EJ Butler) Cummins and Non Infected Plants”. Journal of Pharmacognosy and Phytochemistry. 3 (4). 69-72, 2014.
[30]	R. A. Lewis, K. F. Austen. “The Biologically Active Leukotrienes: Biosynthesis, Metabolism, Receptors, Functions and Pharmacology”. Journal of Clinical Investigation. 73 (4). 889–897, 1984.
[31]	D. A. Lewis. Anti-inflammatory Drugs From Plant and Marine Sources. Birkhauser Verlag, Basel, Switzerland. 27. 3-373, 1989.
[32]	A. A. Ordonez, J. D. Gomez, M. Vattuone, M. I. lsla. “Antioxidant Activities of Sechiumedule (Jacq.) Swart Extracts”. Food Chemistry. 97 (3). 452-458, 2006. DOI: 10.1016/j.foodchem.2005.05.024.
[33]	Y. A. Yahaya, M. M. Don. “Flavonoid Production by T. lactinea, Screening of Culture Conditions Via OFAT and Optimization Using Response Surface Methodology (RSM)”. Journal of the Korean Society for Applied Biological Chemistry. 57 (6). 749−757, 2014. DOI 10.1007/s13765-014-4246-2.
[34]	Y. Lim, T. Lim, J. Tee. “Antioxidant Properties of Several Tropical Fruits: A Comparative Study”. Food Chemistry. 103 (3). 1003-1008, 2007. http://dx.doi.org.
[35]	K. A. Lombard, E. Geoffriau, E. Peffley. “Flavonoid Quantification In Onion By Spectrophotometric And High-Performance Liquid Chromatography Analysis”. Hort Science. 37 (4). 682-685, 2002.
[36]	M. S. Stankovic. “Total Phenolic Content, Flavonoid Concentration And Antioxidant Activity of Marrubium peregrinum L extracts”. Kragujevac Journal Science. 33. 63-72, 2011.
[37]	C. P. Kurtzman. “Molecular taxonomy of the yeasts”. Yeast. 10 (13). 1727–1740, 1994. DOI: 10.1002/yea.320101306.PMID7747515.
[38]	J. F. Spencer, D. M. Spencer. “Yeasts In Natural And Artificial Habitats”. Springer-Verlag. Berlin- Heidelberg, 1997.
[39]	D. A. Mills, E. A. Johannsen, L. Cocolin. “Yeast Diversity And Persistence In Botrytis-affected Wine Fermentations”. Applied and Environmental Microbiology. 68 (10). 4884-4893, 2002.
[40]	S. R. Moreira, R. F. Schwan, E. P. De-Carvalho, A. E. Wheals. “Isolation And Identification Of Yeasts And Filamentous Fungi From Yoghurts In Brazil”. Brazilian Journal of Microbiology. 32 (2). 117-122, 2001.
[41]	S. K. Ghosh, K. R. Samadder. “Characterization And Biomass Production Potential Of Yeast Flora Of Some Natural Sources Of Kalyani”. Journal of Mycopathological Research. 29 (2). 111-117, 1991.
[42]	S. K. Ghosh. “Study Of Yeast Flora From The Fruit Of Syzygium cumini (Linn) Skeel”. Agricultural and Biological Journal of North America. 2 (8). 1166-1170, 2011.
[43]	P. K. Lathar, A. Sharma, I. Thaku. “Isolation And Random Amplified Polymorphic DNA (RAPD) Analysis of Wild Yeast Species From 17 Different Fruits”. Journal of Yeast and Fungal Research. 1 (8). 146–151, 2010.
[44]	D. Warnasuriya, A. W. Liyanage, G. G. Weera wansa, P. K. Athauda, P. M. Jayatissa. “Isolation and Characterization of Yeasts Of Some Fruits And Fruit Products of Srilanka”. Journal of the National Science Foundation of Srilanka. 13 (1). 71-75, 1985.
[45]	C. R. Arias, J. K. Burns, L. M. Friedrich, R. M. Goodrich, M. E. Parish. “Yeast Species Associated With Orange Juice: Evaluation of Different Identiﬁcation Methods”. Applied and Environmental Microbiology. 68 (4). 1955-1961, 2002.
[46]	C. M. Carvalho, S. Meirinho, L. M. Estevinho, A. Choupina. “Yeast Species Associated With Honey: Different Identification Methods”. Archivos de Zootecnia. 59 (225). 103-113, 2010.
[47]	S. Coghe, K. Benoot, F. V. Delvaux, B. Erhaegen, FR Delvaux. “Ferulic Acid Release And 4-vinyl Guaiacol Formation During Brewing And Fermentation: Indications For Feruloyl Esterase Activity In Saccharomyces cerevisiae”. Journal of Agricultural and Food Chemistry. 52 (3). 602–608, 2004.
[48]	J. Moore, Z. Cheng, J. Hao, G. Guo, J. G. Liu, C. Lin, L. Yu. “Effects Of Solid-State Yeast Treatment On The Antioxidant Properties, Protein And Fiber Compositions of Common Hard Wheat Bran”. Journal of Agricultural and Food Chemistry. 55 (25). 10173–10182, 2007.
[49]	Akalın H, Bayram M, Anlı RE. Determination of Some Individual Phenolic Compounds And Antioxidant Capacity Of Mead Produced From Different Types of Honey. Journal of the Institute of Brewing. 123 (1). 167–174, 2017. DOI 10.1002/jib.396.
[50]	X. Li, Y. Xing, L. Cao, Q. Xu, S. Li, R. Wang, Z. Jiang, Z. Che, H. Lin. “Effects Of Six Commercial Saccharomyces cerevisiae Strains On Phenolic Attributes, Antioxidant Activity And Aroma Of Kiwifruit (Actinidia deliciosa cv.) wine. Research Article. BioMed Research International. 1-10, 2017. DOI. org/10.1155/2017/2934743.
[51]	F. Du, F. Zhang, F. Chen, A. Wang, Q. Wang, X. Yin, Wang S. “Advances In The Microbial Heterologous Production of Flavonoids”. African Journal Microbiology Research. 5 (18). 2566–2574, 2011.
[52]	S. Kumar, A. K. Pandey. “Chemistry and Biological activities of Flavonoids: An Overview”. Review Article. Scientific World Journal. 1-16, 2013. ID. 162750.
[53]	I. S. Bartosz, G. Bartosz. “Effect Of Antioxidants Supplementation On Aging And Longevity”. BioMed Research International. Review Article. (3). 1-17, 2014. DOI: org/10.1155/2014/404680.
[54]	P. N. De-Carvalho, E. O. Silva, D. A Chagas-Paula, J. H. Luiz, M. Ikegaki. “Importance And Implications Of The Production Of Phenolic Secondary Metabolites By Endophytic Fungi”. A Mini-Review. Medicinal Chemistry. 16 (4). 259-271, 2016.
[55]	K. Gezer, M. E. Duru, I. Kivrak, A. Turkoglu, N. Mercan, H. Turkoglu, S. Gulcan. “Free Radical Scavenging Capacity And Antimicrobial Of Wild Mushrooms From Turkey”. African Journal of Biotechnology. 5 (20). 1924-1928, 2006.
[56]	I. C. Ferreira, L. Barros, R. M. Abreu. “Antioxidants In Wild Mushrooms”. Article Literature Review. Current Medicinal Chemistry. 16 (12). 1543-1560, 2009.
[57]	A. N. Rashidi, T. A. Yang. “Nutritional and Antioxidant Values of Oyster Mushroom (P. sajor-caju) Cultivated on Rubber Sawdust”. International Journal on Advanced Science Engineering and Information Technology. 6 (2). 161–164, 2016.
[58]	M. M. Cowan. Plant Products As Antimicrobial Agents. Clinical Microbiology Reviews. 12 (4). 564–582, 1999.
[59]	J. P. Rauha, S. Remes, M. Heinonen, A. Hopia, M. T. KähkönenKujala, K. Pihlaja, H. Vuorela, P. Vuorela. “Antimicrobial Effects of Finnish Plant Extracts Containing Flavonoids And Other Phenolic Compounds”. International Journal of Food Microbiology. 56 (1). 3-12, 2000. www.elsevier.nl/locate/ijfood micro.
[60]	P. Romano, C. Fiore, M. Paraggio, M. Caruso, A. Capece. “Function of Yeast Species And Strains In Wine Flavor”. International Journal Food Microbiology. 86. 169–180, 2003.
[61]	L. B. Montanari, F. G. Sartori, D. B. Ribeiro, L. F. Leandro, R. H. Pires, M. S. Melhem, C. A. De-Mello, C. H. Martins. “Yeast Isolation and Identification in Water Used In A Brazilian Hemodialysis Unit By Classic Microbiological Techniques And Raman spectroscopy”. Journal Water and Health. 16 (2). 334-337, 2018.
[62]	M. M. Eman, I. S. Khallaf, S. M. Nassar. “Antibacterial Activities of Some Yeast Strains and GC/MS Analysis of Rhodotorula mucilaginosa AUMC13565 Bioactive Metabolites”. Assiut University Journal of Botany and Microbiology 47 (2): 55-70, 2018.

Cite This Article

Plain Text BibTeX RIS

APA Style

Eman Mostafa Mohamed, Maysa Ahmed, Somaya Nassar. (2019). Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. International Journal of Ecotoxicology and Ecobiology, 4(3), 71-79. https://doi.org/10.11648/j.ijee.20190403.13

Copy | Download

ACS Style

Eman Mostafa Mohamed; Maysa Ahmed; Somaya Nassar. Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. Int. J. Ecotoxicol. Ecobiol. 2019, 4(3), 71-79. doi: 10.11648/j.ijee.20190403.13

Copy | Download

AMA Style

Eman Mostafa Mohamed, Maysa Ahmed, Somaya Nassar. Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. Int J Ecotoxicol Ecobiol. 2019;4(3):71-79. doi: 10.11648/j.ijee.20190403.13

Copy | Download

@article{10.11648/j.ijee.20190403.13,
  author = {Eman Mostafa Mohamed and Maysa Ahmed and Somaya Nassar},
  title = {Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis},
  journal = {International Journal of Ecotoxicology and Ecobiology},
  volume = {4},
  number = {3},
  pages = {71-79},
  doi = {10.11648/j.ijee.20190403.13},
  url = {https://doi.org/10.11648/j.ijee.20190403.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijee.20190403.13},
  abstract = {This investigation was isolated forty-three spoilage yeasts from twelve different spoilage food sources included (guava, tomato, strawberry, pickled carrot, orange juice, grape, date, cheese, potato, okra, onion and dough) by used three kinds of media (PDA, MYEA and MEA) and three isolation techniques (touch, direct and dilution plate methods). The result recorded that the guava represent the richest sources with 15 yeasts isolated. The MYEA medium represented the most suitable medium for isolation of yeast from these sources and recorded 35 yeasts isolates, and also the result show that 28 yeasts isolates were isolated by direct plate method which represented the most suitable techniques for yeast isolation from the previous sources. The isolated yeast was classified according to their colony colors into four categories includes white, off-white, creamy and red colors. The total numbers of isolated yeast and its kinds are affected by the source, techniques, and media used in isolations. The ability of all isolated yeasts was screened for phenol and flavonoid productivity. The highest productive phenol and flavonoid yeasts were selected for identifying by molecular techniques, performed by phenotypic characteristics and ITS region. Also, those highest phenols and flavonoid producers strains were confirmed their productivity by using HPLC analysis.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis
AU  - Eman Mostafa Mohamed
AU  - Maysa Ahmed
AU  - Somaya Nassar
Y1  - 2019/10/09
PY  - 2019
N1  - https://doi.org/10.11648/j.ijee.20190403.13
DO  - 10.11648/j.ijee.20190403.13
T2  - International Journal of Ecotoxicology and Ecobiology
JF  - International Journal of Ecotoxicology and Ecobiology
JO  - International Journal of Ecotoxicology and Ecobiology
SP  - 71
EP  - 79
PB  - Science Publishing Group
SN  - 2575-1735
UR  - https://doi.org/10.11648/j.ijee.20190403.13
AB  - This investigation was isolated forty-three spoilage yeasts from twelve different spoilage food sources included (guava, tomato, strawberry, pickled carrot, orange juice, grape, date, cheese, potato, okra, onion and dough) by used three kinds of media (PDA, MYEA and MEA) and three isolation techniques (touch, direct and dilution plate methods). The result recorded that the guava represent the richest sources with 15 yeasts isolated. The MYEA medium represented the most suitable medium for isolation of yeast from these sources and recorded 35 yeasts isolates, and also the result show that 28 yeasts isolates were isolated by direct plate method which represented the most suitable techniques for yeast isolation from the previous sources. The isolated yeast was classified according to their colony colors into four categories includes white, off-white, creamy and red colors. The total numbers of isolated yeast and its kinds are affected by the source, techniques, and media used in isolations. The ability of all isolated yeasts was screened for phenol and flavonoid productivity. The highest productive phenol and flavonoid yeasts were selected for identifying by molecular techniques, performed by phenotypic characteristics and ITS region. Also, those highest phenols and flavonoid producers strains were confirmed their productivity by using HPLC analysis.
VL  - 4
IS  - 3
ER  -

Copy | Download

Author Information

Eman Mostafa Mohamed

Department of Botany & Microbiology, Faculty of Science, Assiut University, Assiut, Egypt
Maysa Ahmed

Department of Botany & Microbiology, Faculty of Science, Assiut University, Assiut, Egypt
Somaya Nassar

Department of Botany & Microbiology, Faculty of Science, Assiut University, Assiut, Egypt

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Eman Mostafa Mohamed, Maysa Ahmed, Somaya Nassar. (2019). Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. International Journal of Ecotoxicology and Ecobiology, 4(3), 71-79. https://doi.org/10.11648/j.ijee.20190403.13

Copy | Download

ACS Style

Eman Mostafa Mohamed; Maysa Ahmed; Somaya Nassar. Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. Int. J. Ecotoxicol. Ecobiol. 2019, 4(3), 71-79. doi: 10.11648/j.ijee.20190403.13

Copy | Download

AMA Style

Eman Mostafa Mohamed, Maysa Ahmed, Somaya Nassar. Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis. Int J Ecotoxicol Ecobiol. 2019;4(3):71-79. doi: 10.11648/j.ijee.20190403.13

Copy | Download

@article{10.11648/j.ijee.20190403.13,
  author = {Eman Mostafa Mohamed and Maysa Ahmed and Somaya Nassar},
  title = {Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis},
  journal = {International Journal of Ecotoxicology and Ecobiology},
  volume = {4},
  number = {3},
  pages = {71-79},
  doi = {10.11648/j.ijee.20190403.13},
  url = {https://doi.org/10.11648/j.ijee.20190403.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijee.20190403.13},
  abstract = {This investigation was isolated forty-three spoilage yeasts from twelve different spoilage food sources included (guava, tomato, strawberry, pickled carrot, orange juice, grape, date, cheese, potato, okra, onion and dough) by used three kinds of media (PDA, MYEA and MEA) and three isolation techniques (touch, direct and dilution plate methods). The result recorded that the guava represent the richest sources with 15 yeasts isolated. The MYEA medium represented the most suitable medium for isolation of yeast from these sources and recorded 35 yeasts isolates, and also the result show that 28 yeasts isolates were isolated by direct plate method which represented the most suitable techniques for yeast isolation from the previous sources. The isolated yeast was classified according to their colony colors into four categories includes white, off-white, creamy and red colors. The total numbers of isolated yeast and its kinds are affected by the source, techniques, and media used in isolations. The ability of all isolated yeasts was screened for phenol and flavonoid productivity. The highest productive phenol and flavonoid yeasts were selected for identifying by molecular techniques, performed by phenotypic characteristics and ITS region. Also, those highest phenols and flavonoid producers strains were confirmed their productivity by using HPLC analysis.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Isolation and Molecular Identification of Yeasts in Different Food Stuff and Determine Their Abilities for Phenols and Flavonoids Productivity by HPLC Analysis
AU  - Eman Mostafa Mohamed
AU  - Maysa Ahmed
AU  - Somaya Nassar
Y1  - 2019/10/09
PY  - 2019
N1  - https://doi.org/10.11648/j.ijee.20190403.13
DO  - 10.11648/j.ijee.20190403.13
T2  - International Journal of Ecotoxicology and Ecobiology
JF  - International Journal of Ecotoxicology and Ecobiology
JO  - International Journal of Ecotoxicology and Ecobiology
SP  - 71
EP  - 79
PB  - Science Publishing Group
SN  - 2575-1735
UR  - https://doi.org/10.11648/j.ijee.20190403.13
AB  - This investigation was isolated forty-three spoilage yeasts from twelve different spoilage food sources included (guava, tomato, strawberry, pickled carrot, orange juice, grape, date, cheese, potato, okra, onion and dough) by used three kinds of media (PDA, MYEA and MEA) and three isolation techniques (touch, direct and dilution plate methods). The result recorded that the guava represent the richest sources with 15 yeasts isolated. The MYEA medium represented the most suitable medium for isolation of yeast from these sources and recorded 35 yeasts isolates, and also the result show that 28 yeasts isolates were isolated by direct plate method which represented the most suitable techniques for yeast isolation from the previous sources. The isolated yeast was classified according to their colony colors into four categories includes white, off-white, creamy and red colors. The total numbers of isolated yeast and its kinds are affected by the source, techniques, and media used in isolations. The ability of all isolated yeasts was screened for phenol and flavonoid productivity. The highest productive phenol and flavonoid yeasts were selected for identifying by molecular techniques, performed by phenotypic characteristics and ITS region. Also, those highest phenols and flavonoid producers strains were confirmed their productivity by using HPLC analysis.
VL  - 4
IS  - 3
ER  -

Copy | Download