Isolation and characterization of yeast from traditionally fermented cow milk and their application in the production of biosurfactant
محل انتشار: مجله علمی میکروبیولوژی، دوره: 5، شماره: 11
سال انتشار: 1395
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 66
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شناسه ملی سند علمی:
JR_SJM-5-11_001
تاریخ نمایه سازی: 14 آذر 1402
چکیده مقاله:
Yeast are chemoorganotrophs that obtain carbon mostly from hexose sugars, such as glucose and fructose or disaccharides such as sucrose and maltose and these carbon sources are frequently present in yoghurt, cow milk and other fermentable products. Three fungal isolates were isolated from traditionally fermented cow milk which are saccharomyces cerevisiae, Saccaharomyces pombae and Pichia anomala. Isolation was carried out by serially diluting the samples in the laboratory, which were fermented at room temperature for ۲۴ hours. All of the yeast isolated are glucose and sucrose fermentors. Biosurfactant was also produced after growing the yeast in a prepared Sabouraud Dextrose Agar (SDA) containing ۱.۰ ml of crude oil at the temperature range between ۲۷-۳۰ ۰C for ۷۲ hours. After incubation oil displacement test was carried out to determine if biosurfactant can be produced from the yeast, from the result Saccharomyces cerevisiae and saccohromyes pombae showed clear zones with diameter ۹۶.۰ mm/cm۳ and ۴۰.۴ mm/cm۳ respectively. Conclusively, biosurfactant was extracted from Saccharomyces cerevisiae which was measured with amount of ۲۲۰ mg/ml while Saccharomyces pombae do not produced biosurfactant when grown in Sabouraud Dextrose agar (SDA) containing ۱.۰ ml of crude oil at a room temperature for ۲۴ hours.
کلیدواژه ها:
Biosurfactant Cow milk Chemoorganotrophs Fungal Yeast
نویسندگان
Aliyu Sarki Baki
Department of Microbiology, Faculty of Science, Usmanu Danfodiyo University, Sokoto
Abdulrahman Bello
Department of Veterinary Anatomy, Usmanu Danfodiyo University, Sokoto
Ummul Kalthum Mohammad
Department of Microbiology, Faculty of Science, Usmanu Danfodiyo University, Sokoto
Ahmad Aliyu Farouq
Department of Microbiology, Faculty of Science, Usmanu Danfodiyo University, Sokoto