Author(s)

P. O. Okerentugba¹, T. L. Ataikiru², T. Ichor¹

¹Department of Microbiology, University of Port Harcourt, Port Harcourt, Nigeria.
²Department of Environmental Science, Federal University of Petroleum Resources, Effurun, Nigeria.

Several studies have reported on the capabilities of different yeasts to utilize hydrocarbons hence the need to ascertain the petroleum hydrocarbon biodegradation potential of yeast isolated from palm wine. The study aimed at isolation, characterization and testing of yeasts from palm wine for biodegradation of petroleum hydrocarbons. 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, 0.1 g 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).

Hydrocarbon Utilizing Yeasts (HUY), Hydrocarbons, Palm Wine, Candida Species

Okerentugba, P. , Ataikiru, T. and Ichor, T. (2016) Isolation and Characterization of Hydrocarbon Utilizing Yeast (HUY) Isolates from Palm Wine. American Journal of Molecular Biology, 6, 63-70. doi: 10.4236/ajmb.2016.62007.