Mutants of Saccharomyces cerevisiae and Bacillus citri Changed the Protein Content of the Nigerian Oryza sativa variety “Igbimo” during Fermentation

Bolatito E Boboye*, Mutiat A Adeleke, Anthony O Olawale
Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State, Nigeria

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© Boboye et al.; Licensee Bentham Open.

open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.

* Address correspondence to this author at the Department of Microbiology, Federal University of Technology, Akure, Ondo State, Nigeria; E-mail:


Effect of mutation on protein production by Saccharomyces cerevisiae and Bacillus citri, the best protein producing yeast and bacterium isolated during a previous natural fermentation of a Nigerian rice (“Igbimo”). The two microorganisms were grown to logarithmic phase and mutagenized separately using ethylmethyl sulphonate (EMS). The wild-types and variants were inoculated individually into sterile “Igbimo” rice. Fermentation was allowed to take place at 27°C for 7 days after which protein released into the rice was quantified using the Biuret reagent method. The data obtained showed that the mutants are different from each other. Some mutants did form the protein at lower concentrations, others at the same and higher concentrations than the mother strains. The parental strains of S. cerevisiae and B. citri synthesized 0.89 mg/mL and 0.36 mg/mL protein respectively. Four groups of the mutants are recognized: classes I, II, III and IV which are the Poor, Average, Good and Super Protein Producers with 0-0.20, 0.21-0.50, 0.51-1.0 and 1.0 mg/mL protein respectively The yeast mutants produced higher amounts of protein than those of the bacterium.

Keywords:: Saccharomyces cerevisiae, Bacillus citri, Fermentation, Nigerian rice, Protein.