பெட்ரோலியம் & சுற்றுச்சூழல் பயோடெக்னாலஜி இதழ்

சுருக்கம்

Isolation and Characterization of Hydrocarbon Utilizing Yeast (HUY) Isolates from Palm Wine

Okerentugba PO*, Ataikiru TL and Ichor T

Hydrocarbon utilizing yeasts (HUY) were isolated from palm wine, a rich sugar substrate from a non-oil impacted environment using Bacto Bushnell Haas broth. The medium composed of 0.2 g MgSO4, 0.02 g CaCl2, 1 g KH2PO4, 1 g K2HPO4, 0.05 g FeCl2, 1 g/L NH4NO3, pH 7.2 ± 0.2) and mineral salt broth comprising of 4.4 g KH2PO4, 8 g NH4)2SO4, 2 g Na2HPO4.H2O, MgSO4.7H2O, 0.1g FeSO4, 0.01 g/L CaCl2, pH 4.5 ± 0.2) supplemented with palm wine (0.5%) and crude oil (1%). Yeasts isolated from an enriched medium and palm wine showed similarities. Yeast isolates were further screened for hydrocarbon degrading potentials using the Bacto Bushnell Haas broth containing 2,6- dichlorophenol indophenols as the indicator agent. The isolates were identified using microscopic, macroscopic, fermentation and molecular characteristics as Candida adriatica (ZIM 2468) and Candida taoyuanica (MYA-4700).