Abstract:
:Saccharomyces cerevisiae, Candida krusei, C. tropicalis, Geotrichum candidum, G. fermentans and Rhodotorula graminis were isolated during the fermentation of maize for ogi production. All the isolates except Geotrichum fermentans and Rhodotorula graminis were able to degrade phytate. All the yeasts strains exhibited lipase and esterase activities. Only S. cerevisiae (2.60%) and C. krusei (7.41%) exhibited amylase activities. Candida sp. produced wider zone of inhibition than the other yeasts strains tested during lipase activity while S. cerevisiae strains produced significantly wider zone of clearing as compared to the other yeasts for esterase activities. The study of inter-relationships between Lactobacillus plantarum and yeasts (C. krusei and S. cerevisiae) showed that the growth of the yeast strains were enhanced during fermentation by the presence of the lactic acid bacteria, but the growth of the L. plantarum strain was significantly enhanced especially by the C. krusei.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Omemu AM,Oyewole OB,Bankole MOdoi
10.1016/j.fm.2007.01.006subject
Has Abstractpub_date
2007-09-01 00:00:00pages
571-6issue
6eissn
0740-0020issn
1095-9998pii
S0740-0020(07)00012-3journal_volume
24pub_type
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