Abstract

Nanadoum MAOURA , Mbailao MBAIGUINAM1 Huu Vang NGUYEN , Claude GAILLARDIN and Jacques POURQUIE

Seventy six yeast strains isolated form bili bili and others sample were identified and typed in purpose of selecting appropriate starter culture. Identification techniques included conventional phenetic method, PCR/RFLP of NTS2 rDNA region, partial sequencing of the D1/D2 region of 26S rDNA and karyotyping using contour clamped homogenous electric field (CHEF) technique. The Saccharomyces cereviseiae strains were also compared to industrial strains according to their fermentation profiles on maltose in the presence of 2-deoxy- D-glucose and to their karyotypes. We observed that the fermentation of bili bili was carried out by an indigenous natural flora predominantly represented by highly polymorphic S. cerevisiae strains whereas early steps in the process were carried out mainly by Kluyveromyces maxianus strains. All of the S. cerevisiae strains which were used in trial fermentation gave a good rate of fermentation suggesting that they may be used as starter cultures