Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa

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Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa

Hellström, Andreas, 1980 (author): Chalmers tekniska högskola,Chalmers University of Technology

Vázques-Juárez, Ricardo, 2009 (author): Centro de Investigaciones Biologicas Del Noroeste

Svanberg, Ulf, 1945 (author): Chalmers tekniska högskola,Chalmers University of Technology

Andlid, Thomas, 1963 (author): Chalmers tekniska högskola,Chalmers University of Technology

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(creator_code:org_t)

Elsevier BV, 2010
2010
English.
In: International Journal of Food Microbiology. - : Elsevier BV. - 1879-3460 .- 0168-1605. ; 136:3, s. 352-358

Related links:: http://dx.doi.org/10...; show more...; https://research.cha...; https://doi.org/10.1...; show less...

Journal article (peer-reviewed)

Abstract Subject headings

The focus of the present investigation was on the Tanzanian fermented food togwa as a source for dietary iron and zinc, and the potential for mineral availability improvements using selected yeasts. To establish the content of target minerals and main inhibitor for intestinal uptake, iron and zinc as well as the mineral chelating phytic acid, (IP6 or phytate) were determined in naturally fermented togwa. Yeasts were isolated from sorghum, maize and cassava based togwa, and identified by sequencing the D1/D2 region of the LSU rRNA gene. The isolated yeasts were subsequently screened for phytase activity.The total iron content in sorghum, maize and cassava based togwa were 41.5 (±7.2), 85.4 (±31.9) and 28.6 (±3.8) μg/g dw (dry weight) respectively. The zinc content was 12.3 (±3.1), 11.0 (±1.1) and 6.4 (±4.5) μg/g dw in sorghum, maize and cassava based togwa, and the phytate content in the three varieties were 2.6±1.2, 4.7±0.8 and 0.4±0.4 μmol/g dw respectively. The phytate levels in the sorghum and maize based togwa are expected to substantially reduce the availability of iron. The molar ratio phytate to iron for these two varieties were estimated to be 3.5:1 and 3.1:1 respectively. In general, a phytate to iron molar ratio below 1 is needed to increase the availability of iron.Among 26 isolates, 9 different species could be distinguished: Issatchenkia orientalis, Pichia anomala, Pichia norvegensis, Pichia burtonii, Pichia guilliermondii, Kluyveromyces marxianus, Saccharomyces cerevisiae, Hanseniaspora guilliermondii and Candida glabrata. The strains were screened for phytase activity in YPD supplemented with 0.5 mM IP6. Of 26 screened strains, the phytase activity was most prominent in strains of I. orientalis and H. guilliermondii. The strains and data constitute a basis for further improvements of iron andzinc bioavailability in togwa.

Subject headings

NATURVETENSKAP -- Biologi -- Cellbiologi (hsv//swe)
NATURAL SCIENCES -- Biological Sciences -- Cell Biology (hsv//eng)
NATURVETENSKAP -- Biologi -- Biokemi och molekylärbiologi (hsv//swe)
NATURAL SCIENCES -- Biological Sciences -- Biochemistry and Molecular Biology (hsv//eng)

Keyword

Mineral availability
Fermentation
Cereals
Togwa
Yeast phytase

Publication and Content Type

art (subject category)
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NATURAL SCIENCES: NATURAL SCIENCES; and Biological Scien ...; and Cell Biology

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By the university: Chalmers University of Technology

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