Identification of yeasts and bacteria from fermented masau juice

Author

Chinmembe, Christine

Title

Identification of yeasts and bacteria from fermented masau juice

Abstract

The fermentation of masau juice is a natural process that involves the activities of various microorganisms, primarily yeasts and bacteria, which play a crucial role in transforming the sugars into alcohol and other metabolites. This study aimed to identify the yeast and bacterial species present in fermented masau juice. Four samples of fermented masau juice were collected from the BUSE Innovation HUB. The samples were plated onto Sabouraud Dextrose Agar (SDA) and Potato Dextrose Agar (PDA) to encourage the growth of yeasts, and Nutrient Agar to allow the growth of bacteria. The plates were incubated for 48 hours at 37°C. Isolated yeast colonies were further subcultured and plated on yeast extract. After isolation, the yeast colonies were examined and identified based on their morphological characteristics, and gram staining was performed to identify the bacterial species. The study found that the bacterial species in the fermented masau juice included Leuconostoc minor, Leuconostoc agilis, Lactobacillus fermentum, Lactobacillus fructosus, and Lactobacillus divergens. The yeast species identified were Saccharomyces cerevisiae, Aureobasidium pullulans, Hanseniaspora opuntiae, Saccharomycopsis fibuligera and Pichia kudriavzevii. The findings from this research have highlighted the need for more controlled and consistent fermentation practices to enhance the quality and safety of traditional masau beverages, while still preserving their unique sensory attributes. The uncontrolled nature of the traditional fermentation process can lead to inconsistencies in product quality and potential food safety concerns.

Date

June 2024

Publisher

BUSE

Keywords

Fermented masau juice

Bacterial identification

Yeast identification

Microbial diversity

Supervisor

Dr Jinga