Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence
Open accessAbstract
Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production. In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa. Initially, the yeast obtained from fermenting teff dough of different sources were selected on the basis of their CO2 production potentials. Its DNA sequencing of isolated yeast identified Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae, and Kazachstania bulderi. The association of identified yeast to their sources indicated the presence of Pichia fermentans in fermenting dough samples collected from all sources whereas Kazachstania bulderi, Saccharomyces cerevisiae, and Candida humilis were shown to be present in samples collected from households, hotels, and microenterprises, respectively. The phenotypes and CO2 production potentials of this yeast were also documented. This study has confirmed the presence of different yeast species in the fermentation of teff dough and hinted the complex nature of Injera dough fermentation.
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Teff is traditionally naturally fermented by saving part of the liquid that forms at the top of the fermentation vessel (ersho) to start a new fermentation process driven by both prokaryotic and eukaryotic microbes.
“Teff is traditionally naturally fermented by saving part of the liquid that forms at the top of the fermentation vessel (ersho) to start a new fermentation process driven by both prokaryotic and eukaryotic microbes.50,51,52”
From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [52]
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- Authors
- Tadesse, B. T., Abera, A. B., Tefera, A. T., Muleta, D., Alemu, Z. T., & Wessel, G.
- Affiliations
- Wolkite University (ET)
- Addis Ababa University (ET)
- MRC-ET Molecular Diagnostics, Addis Ababa, Ethiopia
- Brown University (US)
- Corresponding author
- Tadesse, Belay Tilahun
- Venue
- International Journal of Food Science
- Publisher
- Wiley
- Published
- 2019-07-01
- Volume
- 2019
- Pages
- 1-7
- ISSN
- 2314-5765 (ISSN-L)
- 2356-7015
- PMC
- PMC6633962
- OpenAlex
- W2954532343
- Cited by
- 25
- References
- 22
- Citations by year
- 2026: 3 · 2025: 5 · 2024: 5 · 2023: 5 · 2022: 3 · 2021: 1 · 2020: 3
- FWCI
- 0.58
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- International Journal of Food Science (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Greater South Information System
- Funders
- Institute of Biotechnology
- Ministry of Science and Technology, Ethiopia
- MRC-ET Molecular Diagnostics
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Yeasts and Rust Fungi Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- injera, fermenting yeast, Pichia fermentans, Pichia occidentalis, Saccharomyces cerevisiae, yeast identification, yeast phenotypes
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