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Barathikannan, Kaliyan
- Isolation and Molecular Characterization of Xylitol Producing Wild Yeast Strains from Different Fermented Fruit Juices
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Authors
Affiliations
1 Research Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai-34, Tamil Nadu, IN
1 Research Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai-34, Tamil Nadu, IN
Source
South Indian Journal of Biological Sciences, Vol 2, No 4 (2016), Pagination: 415-423Abstract
This study was aimed to isolate potential yeast species from commercial fruits available in different places of Chennai, India. Fruit juice samples were cultured in yeast extract dextrose (YED) media. A total of 33 yeast isolates originating from fruit juice were identified by molecular approaches and screened for the potential yeast for fermenting condition for xylitol production. For detailed and final identification, the ITS-PCR products were subjected to sequencing followed by Blast analysis. These genera including Candida (13 isolates), Pichia (7 isolates), Meyerozyma (5 isolates), Saccharomycetes (2 isolates), Hanseniaspora (3 isolates), Saccharomycetales (2 isolates) and Debaryomyces (1 isolates) as well as three related anamorphic species assigned to phylogenetic analyzed frominternal transcribed spacer (ITS) region. Based on biochemical test and xylanase assay, out of 33 isolates, six isolates showed maximum enzyme activity. Among 6 isolates, Candida tropicalis strain LY15 showed above >300 colony xylose utilization test. HPLC analysis confirmed the xylitol production from Candida tropicalis strain LY15, indicating the potential role of the isolate at industrial scale.Keywords
Fruits Juice, Yeast Strains, Xylose Assimilation, Phylogenetic Analysis.Full Text
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