Yeast identification from domestic ragi for food fermentation by PCR method

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

In this study polymerase chain reaction (PCR) was used to identify yeast in domestic ragi obtained from two local markets in Sarawak and Pahang. These ragi are normally used as a dry starter in food fermentation (tapai) for Pahang (ST2) and Sarawak (ST3) and tuak (ST1) which is an alcoholic drink in Sarawak. Universal primer, NL1 and NL4 were used as a primer in this study to amplify D1/D2 fragment. Based on the result from the sequencing and after the BLAST search of the nucleotide sequences, the strain was confirmed as Candida glabrata (FN424108.) partial 26S rRNA gene, strain IMUFRJ 51955 for ST1, Saccharomyces cerevisiae (EU285514.1) isolate 35 26S ribosomal RNA gene, partial sequence for ST2 sample and Candida glabrata (FN393990.1) partial 26S rRNA gene, strain MUCL 51244 for ST3. All these strains were found in domestic ragi used for food fermentation.

Original languageEnglish
Pages (from-to)775-777
Number of pages3
JournalInternational Food Research Journal
Volume19
Issue number2
Publication statusPublished - 2012

Fingerprint

Eleusine coracana subsp. coracana
Malaysia
rRNA Genes
Fermentation
Candida glabrata
Borneo
Yeasts
polymerase chain reaction
fermentation
yeasts
Food
Polymerase Chain Reaction
ribosomal RNA
genes
Saccharomyces cerevisiae
alcohol abuse
methodology
markets
nucleotide sequences
ribosomal RNA 26S

Keywords

  • Domestic ragi
  • PCR
  • Yeasts identification

ASJC Scopus subject areas

  • Food Science

Cite this

Yeast identification from domestic ragi for food fermentation by PCR method. / Siti Hajar, M. D.; Tan Kofli, Noorhisham; Anuar, Nurina.

In: International Food Research Journal, Vol. 19, No. 2, 2012, p. 775-777.

Research output: Contribution to journalArticle

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