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Joan Modupe Babajide,Solomon Maina,Benjamin Kiawa,Robert Skilton 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.3
Gbodo is a traditional Nigerian fermented dried yam food using tubers or slices. Identification of microbes using conventional methods reveals only a fraction of the true microbial community. Forty-five fungal isolates associated with gbodo at 0, 6, 12, 18, and 24 h of steeping/ fermentation were identified using molecular techniques. Ribosomal RNA-ITS fragments of genomic DNA were amplified using ITS1 and ITS4 primers and subjected to nuclecotide sequence determination. Meyerozyma gulliermondii represented 56-78% of isolates during 24 h of yam steeping. Sixty-seven percent of all identified isolates were members of the genera Meyerozyma and Pichia. The biodiversity index of fungal isolates increased from 0.33 at 0 h to 0.56 at 12 h. M. guilliermondii exhibited a resilient presence in isolates.