Screening of Yeasts Other than Saccharomyces for Amino acid Decarboxylation

This study is aimed at screening non-Saccharomyces for amino acids decarboxylation potentials. The yeasts were isolated from banana fruit and honey purchased markets in Rivers State. isolation molecular identification of yeast isolates according to standard microbiological procedures. A plate assay method acid (biogenic amine production) was used. Wild Non-Saccharomyces (NSY) identified as Candida tropicalis Pe 1 (B7), WC65-1 (B10), WC57 (H4), Clavispora lusitaniae WM03 (H7), a Commercial Wine (CY) zhuan4 (CY). NSYs CY biogenic producers, L-histidine glutamic acid; strain variability glycine, proline, glutamine, asparagine decarboxylation; while L-arginine, lysine, tyrosine, cysteine, leucine, phenylalanine not decarboxylated concentration 0.1 %. increase influenced the number - leucine; L-histidine, by wild NSY CY, phenylalanine, leucine decarboxylation. cysteine decarboxylated. In terms acids, arginine, CY. Chi-square Test Kendall’s concordance suggest that there no association between concentrations (0.1 %) production (P-value > 0.05). are amine-producers, influences concerning some acids.