Isolation, Identification and Characterization of Candida utilis from Some of the Sudanese traditionally Fermented Food Products
Abstract
The aims of this study were to isolate, identify and characterize the yeast Candida utilis (as a source of single cell protein SCP) from various local Sudanese fermented foods (Kissra, Hulu Mur and Marisa). Hulu Mur samples were found to contain the highest counts of yeast (6.89 cfu/g 6.78 cfu/g) while the low counts were found in Kissra samples (5.95 cfu/g - 5.84 cfu/g). Most of the C. utilis isolates had the same biochemical profiles with some slight variations. The study showed that C. utilis can utilize aerobically and anaerobically dextrose, sucrose, and raffinose and could assimilate maltose under aerobic conditions only. The isolates could not utilize lactose, glactose. cellubiose and arabinose under both aerobic and anaerobic conditions. It had an ability to assimilate nitrate and grew at high concentration of ethanol. The study showed that the biomass yield of C utilis was 2.5 g\l using batch fermentation. On the other hand the protein and moisture content of the product were 42% and 61%, therefore. It can be used in the production of single cell protein (SCP).
References
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Folia Microbiol (Praha).
Stivan, K. (1984). Testing methods in food microbiology. Development in
Food science 6 ed. Central Food Research Institute, Budapest,
Hungary.
Yarrow, D. (1998), Methods for the isolation, maintenance, classification
and identification
of yeasts. In: Kurtzman C. P. and Fell J. W. (eds), The Yeasts, A
Taxonomic Study, 4th
ed. Elsevier
Abdelgadir, A.M. and Mustafa, M.M. (1978). Yeast causing spoilage in carbonated beverages in the Sudam Sudan J. Fd. Sci. Technol. 10: 55-64.
Agab, M.A. (1983). Isolation of Yeast Strains Suitable for Ethanol and Microbial Production from Sugar Cane Molasses. MSc. Thesis, University of Khartoum, Faculty of Agriculture, Sudan.
Ahmed, A.M (1994). Single Cell Protein from Yeasts Using Molasses. MSc. Thesis, University of Khartoum, Faculty of Agriculture, Sudan.
Ali, I.M.A. (1997). Screening for Thermotolerant Yeasts in The Sudan. MSc. Thesis, University of Khartoum, Faculty of Agriculture, Sudan
AOAC (1990). Official Methods of Analysis. Helrichk, ed 15th Association of Official Analytical Chemists, Inc. USA. 777 pp.
Barnett, J. A. , Payne, R. W. and Yarrow, D. (1983). Yeasts: Characteristics and Identification. Cambridge University Press, Cambridge.
Boekhout, T. and Kurtzman, C. P. (1996). Principles and Methods used in Yeast Classification: an overview of currently accepted genera. In: Wolf K. (ed), Non conventional yeasts in Biotechnology: A Handbook, Springer-Verlag, Berlin, Heidelberg, pp. I -80.
Hamad, S.H (1986). Screening of Yeasts Assosiated with Food from the Sudan and their Possible Application for Single Cell Protein and Ethanol Production. PhD. Thesis, Technischen Universitat, Berlin, Germany.
Kreger-van Rij, N. J. W (1984). General Classification. In: Kreger-van Rij N. J. W. (ed), The Yeasts, a Taxonomic Study, 3rd edn. Elsevier Science B V, Amsterdam, The Netherlands, pp. 15-16.
Kurbanoulu E B. (2000). Production of Single-Cell Protein from Ram
Horn Hydrolysate. Atatork University, Science and Letters Faculty, Department of Biology, Turkey.
Kurtzman, C. P. and Fell, J. W. (1998). Definition, classification and nomenclature of the yeasts. In: Kurtzman C. P. & Fell J. W. (eds), The Yeasts, A Taxonomic Study, 4th edn. Elsevier Science B V, Amsterdam, The Netherlands, pp. 3-5.
Kurtzman, C. P. , Johnson, C. J. and Smiley, M. J. (1979). Determination of conspencifity of C. utilis and Hansenula jadinii through DNA Reassociation. Northern Regional Research Center, Peoria, Illinois 61604.
Lodder, J. (1970). General classification of the yeasts. In: Lodder J. (ed),
The Yeasts, A Taxonomic Study, 2nd edn. North-Holland,
Amsterdam, pp. 1-33.
Michel A, Simone P, Fran0 Ois J. and Joseph P, (1987). Biomass
composition of a Candida pseudotropicalis new strain grown on
ctude sweet whey. J. Sci. Food Agric., 39: 277-287.
Mirghani, S.S. (1999). Isolation and Stusy of Baker's Yeast from Sudanese
Sources. MSc. Thesis, University of Khartoum, Faculty of
Agriculture, Sudan
Nigam, LN. (1998). Single cell protein from pineapple cannery effluent.
World J. of Microbiology & Biotechnology 14 (5).693-696.
Paredes, L. O, Camargo, R. E, and Orales, V. (1976). Influence of specific
grwoth rate on biomass yeild production and composition of of C.
utilis in batch and continuous culture. PMID 5055 [Pub Med
index-ed for MEDLINE].
Paskevicius, A. (2005). Yeast distribution on various plant substrates and
their biochemical peculiarties. Botanica, lithuanica. 11• 119-123.
Querol, A. and Belloch, C. (2003). Molecular evolution in yeast of
biotechnological interest. Int. Microbiol. 6, 201-205.
Reed, G. and Papier, J,H. (1993). "Yeast Technology" AVI Pub co.
West Port, Conn.
Seståkovå, M. (1976). Assimilation spectrum of the yeast Candida utilis
used for producing fodder yeast from synthetic ethanol. Journal
Folia Microbiol (Praha).
Stivan, K. (1984). Testing methods in food microbiology. Development in
Food science 6 ed. Central Food Research Institute, Budapest,
Hungary.
Yarrow, D. (1998), Methods for the isolation, maintenance, classification
and identification
of yeasts. In: Kurtzman C. P. and Fell J. W. (eds), The Yeasts, A
Taxonomic Study, 4th
ed. Elsevier
Published
2021-07-12
How to Cite
M. MAHMOUD, Faiz. et al.
Isolation, Identification and Characterization of Candida utilis from Some of the Sudanese traditionally Fermented Food Products.
Gezira Journal of Engineering and Applied Sciences, [S.l.], v. 4, n. 2, p. 104 - 114, july 2021.
ISSN 1858-5698. Available at: <http://37.60.236.48/index.php/gjeas/article/view/2037>. Date accessed: 03 june 2026.
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