IDENTIFICATION OF YEAST STRAINS AND FILAMENTOUS FUNGI IN THE HAI HAU TRADITIONAL ALCOHOL YEAST CAKE
DOI:
https://doi.org/10.18173/2354-1059.2024-0008Keywords:
extracellular enzymes, filamentous fungi, Hai Hau, pseudo-yeast, yeast, alcohol yeast cakeAbstract
This study aims to determine the various strains of yeast and filamentous fungi in traditional alcohol yeast cake from Hai Hau district, Nam Dinh province. By traditional laboratory techniques such as isolation on YPD agar, observation of colony morphology as well as cell characteristics by microscopy, combined with molecular biology method to sequence ITS region 03 strains of yeast Saccharomyces cerevisiae CN1, CN2, and NM3 were identified: 01 pseudo-strain yeast Saccharomycopsis fibuligera NM02 and 01 strain of filamentous fungi Rhizopus microsporus NS04. The density of yeast strains cultured on YPD agar supplemented with 50 mg/L Tetracycline was 4.5 × 108 CFU/g, while the density of R. microsporus NS04 filamentous fungi was 2.0 × 106 CFU/g. With the agar plate diffusion method, yeast strains of S. cerevisiae CN1, CN2, and NM3 that are unable to biosynthesize extracellular enzymes have been identified. Yeast pseudo-strain S. fibuligera NM02 is capable of producing amylase (with starch substrate hydrolysis ring diameter > 9 mm), cellulase (16 mm), and protease (18 mm). The filamentous fungi R. microsporus NS04 has a higher ability to produce extracellular enzymes such as amylase (> 9 mm), cellulase (33 mm), and protease (39 mm)
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