Using Intergenic Transcribed Spacer "ITS" PCR for Identification of Yeast Associated with Dough of Kissra, A Sudanese Sorghum Fermented Flat Bread
| المصدر: | مجلة الدراسات العليا |
|---|---|
| الناشر: | جامعة النيلين - كلية الدراسات العليا |
| المؤلف الرئيسي: | Aseel, Kawthar M. (Author) |
| مؤلفين آخرين: | Hamed Elnil, Yousif F. (Co-Author) , Elfaki, Ahmed E. (Co-Author) , Saad, Mahdi A. (Co-Author) |
| المجلد/العدد: | مج11, ع43 |
| محكمة: | نعم |
| الدولة: |
السودان |
| التاريخ الميلادي: |
2018
|
| الشهر: | يونيو |
| الصفحات: | 55 - 65 |
| ISSN: |
1858-6228 |
| رقم MD: | 907601 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | EduSearch, EcoLink, IslamicInfo, HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Yeast | Kissra | Dough | Phylogenetic Tree | ITS PCR | Fermentation
|
| رابط المحتوى: |
عدد مرات التحميل
2
| المستخلص: |
A total of 19 yeast have been isolated from fermented kissra dough and characterized at strain level with molecular tools. The 18S-28S ITS region was amplified using the fluorescein labelled CY5-Y-ITS1 forward primer and YITS4 reverse primer. By the ITS-PCR profiles, the isolates were divided into two groups of yeasts. Four representatives from each of the two groups of ITS-PCR were sequenced and subjected to Basic Local Alignment Search Tool (BLAST). The blast sequence query showed that members of groups 1Y and 3Y identity (100%) with the genomic DNA sequence of Saccharomyces cerevisiae, while Group 1C and 5C identity (100%) with the genomic DNA sequence of Candida xylopsoci . Multiple sequence alignment was carried out by CLUSTAL W and later phylogenetic analysis was performed using software MEGA 6.0. All the isolates were phylogenetically closely related to Saccharomyces cerevisiae and Candida xylopsoci These observations reveal that indigenous yeasts, isolated from kissra dough, Candida xylopsoci , is the first time reported in Sudanese fermented food products. |
|---|---|
| ISSN: |
1858-6228 |
عناصر مشابهة
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Molecular Characterization of Lactic Acid Bacteria and Yeast Isolated from Starter Dough of Sudanese Sorghum Fermented Flat Bread (Kissra)
بواسطة: Aseel, Kawthar M. منشور: (2019) -
A STUDY OF THE PRODUCTION OF HAMAN BREAD WITH THE SPONGE AND DOUGH METHOD AND ITS EFFECT ON THE STABILITY OF LACTULOSE AND SOME PHYTOSTEROLS
بواسطة: Ajo, Radwan Yousef Mustafa منشور: (2007) -
THE EFFECT OF VARIOUS COMMON BREAD INGREDIENTS ON YEAST-VIABILITY AND BREAD QUALITY IN FROZEN DOUGHS
بواسطة: Al Eid, Salah M. منشور: (1993) -
PRODUCTION OF KMAJ BREAD BY THE SPONGE AND DOUGH METHOD
بواسطة: Aju, Radwan Yousef Mustafa منشور: (2002) -
UTILIZATION OF DISTILLERS GRAINS FROM THE FERMENTATION OF SORGHUM OR CORN BY DAIRY CATTLE
بواسطة: Al Suwaiegh, Shaker منشور: (1999)
