Identification and characterization of yeast isolated from indonesian fermented food |
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| Authors: | Hiroshi Kuriyama Dudi Sastraatmadja Yoko Igosaki Kaoru Watanabe Atit Kanti Takema Fukatsu |
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| Institution: | (1) National Institute of Bioscience and Human-Technology, Agency of Industrial Science and Technology, 1-1, Higashi, 305 Tsukuba, Ibaraki, Japan;(2) Research and Development Centre for Biology, The Indonesian Institute of Science, J1.Ir. Juanda 18, 16002 Bogor, Indonesia |
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| Abstract: | Yeast strains with amylolytic activity were isolated from cassavatapé and its precursor,ragi. they were divided into two groups based on their characteristics: group 1, possessing high amylolytic activity and low ethanol
yield; and group 2, possessing low amylolytic activity and high ethanol yield. The major strains of the group 1 were identified
asEndomyces fibuliger, and those of group 2 were identified asPichia anomala. Based on 18S rDNA analysis, an isolate fromragi that had a high amylolytic activity was thought to be an undescribed species that was related to the basidiomycetous genera. |
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| Keywords: | 18S rDNA analysis Indonesian fermented food ragi tapé yeast identification |
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