International Journal of Food Science

Research Article

Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence

Table 1

Morphological characteristics and gas production of the isolated yeast.
Isolates Species Colony Morphology
Pigmentation Shape Elevation Size Gas prod ‘on
AAUYT21BPichia fermentans WhiteCircularFlatLarge++
AAUYT23BCandida humilis WhiteCircularFlatLarge+++
AAUYT24CCandida humilis WhiteCircularFlatMedium+++
AAUYT25APichia fermentans WhiteCircularFlatLarge+
AAUYT26CPichia fermentans GrayIrregularRaisedLarge+
AAUYT27APichia fermentans WhiteIrregularRaisedMedium+
AAUYT28ACandida humilis WhiteIrregularRaisedLarge+
AAUYT30BSaccharomyces cerevisiae GrayIrregularRaisedLarge++
AAUYT31AKazachstania bulderi BlueCircularFlatLarge+
AAUYT32APichia fermentans BlueCircularFlatLarge++
AAUYT33AUnidentifiedBlueCircularFlatLarge+
AAUYT34CPichia fermentans WhiteCircularFlatLarge+
AAUYT35BUnidentifiedWhiteCircularFlatLarge+
AAUYT36BUnidentifiedGrayIrregularRaisedLarge+