Yeast community profiling of fermenting nipa (Nypa fruticans) sap in two Philippine locations and fermentation characteristics of selected yeasts

Issue Date

9-2019

Abstract

Naturally fermenting nipa (Nypa fruticans) sap samples from two lambanog (palm liquor)-making sites in the Philippines were subjected to yeast community analysis. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis revealed six (6) yeast strains participating in nipa sap fermentation in two sites. The nipa sap samples from Pamplona, Cagayan samples showed more yeast variability compared with the Mauban, Quezon samples. The dominant yeasts are Saccharomyces cerevisiae in Mauban and Saccharomycodes spp. in Pamplona. The culturable yeast isolates were purified and categorized into four (4) groups based on their banding patterns that were generated by means of microsatellite (GTG)5 fingerprinting. Yeast strains isolated from spontaneous nipa sap fermentations were identified by sequencing of the D1/D2 domain of the 26S rRNA gene and the ITS1-5.8S-IT2 region, in which three (3) were S. cerevisiae and one (1) was Pichia kudriavzevii. These representative yeast isolates were subjected to various stress tolerance tests and evaluated for their ability to produce ethanol. P. kudriavzevii was most tolerant to pH 2.0 and 40 °C. On the other hand, S. cerevisiae produced higher ethanol compared with P. kudriavzevii.

Source or Periodical Title

The Philippine Agricultural Scientist

ISSN

0031-7454

Volume

102

Issue

3

Page

220-229

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

Illustrations; tables; references

Language

English

Subject

Nipa (fruticans); Nipa sap (Sap fermentation)

En – AGROVOC descriptors

NYPA FRUTICANS; PICHIA; SACCHAROMYCES CEREVISIAE; YEASTS; YEASTS EXTRACTS; MICROSATELLITES; DNA SEQUENCING; ROBOSOMAL DNA; FERMENTATION; PCR; GEL ELECTROPHORESIS

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