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