Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Functional Characterization of khadi Yeasts Isolates for Selection of Starter Cultures

  • Motlhanka, Koketso (Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology) ;
  • Lebani, Kebaneilwe (Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology) ;
  • Garcia-Aloy, Mar (Metabolomics Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach) ;
  • Zhou, Nerve (Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology)
  • Received : 2021.09.02
  • Accepted : 2021.11.29
  • Published : 2022.03.28
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Abstract

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.

Keywords

Acknowledgement

We would like to thank Botswana International University of Science and Technology (BIUST) for providing the resources to do this. We would also like to thank Botswana Institute for Technology Research and Innovation (BITRI) for running the chemical analysis.

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