https://dx.doi.org/10.4314/dujopas.v11i1a.

28
ISSN (Print): 2476-8316
ISSN (Online): 2635-3490
Dutse Journal of Pure and Applied Sciences (DUJOPAS), Vol. 11 No. 1a March 2025

Nutritional Composition of Yeast (Saccharomyces

cerevisiae) Isolated from Selected Local Fruits
⁎
Nathaniel L. K1., Karamba K. I2, Abba M1, Mustapha T.3
Nazif Yakubu1 and Musa Abdullahi.4
1
Faculty of Science, Department of Microbiology,
Sa’adu Zungur University Gadau,
Bauchi State,
Nigeria.
2
Faculty of Life Sciences,
Department of Microbiology,
Federal University Dutse,
Jigawa State,
Nigeria.
3
Faculty of Life Sciences,
Department of Plant Biology,
Federal University Dutse,
Jigawa State,
Nigeria.
4
Department of Science Laboratory Technology,
College of Science and Technology,
Jigawa State Polytechnic,
PMB. 7040 Dutse,
Jigawa State,
Nigeria.

Email: nathanielluka@yahoo.com

Abstract
Yeast, specifically Saccharomyces cerevisiae, is commonly used in the leavening of dough in bakeries and
food industries. This study aimed to isolate and identify S. cerevisiae from ten local fruits and analyze
the proximate and nutritional composition of the yeast isolates. Yeast was isolated from orange, mango,
guava, apple, watermelon, sweet melon, pineapple, pawpaw, banana, and sugarcane using
morphological, biochemical and microscopic characteristics. The proximate analysis revealed significant
variations in nutritional composition. Watermelon exhibited the highest protein content at 73.47%,
while pawpaw showed the lowest at 53.88%. Pawpaw also had the highest carbohydrate content
(25.51%) but the lowest moisture (7.66%) and ash (3.95%) levels. Comparatively, sugarcane had the
highest moisture content at 15.06%, and banana had the highest ash content at 8.32%. The fat content
across the fruits was relatively low, with mango showing the highest value at 1.28%. These findings
suggest that some local fruits are a potential source of indigenous S. cerevisiae, which could serve as
effective leavening agents in food production.

*Author for Correspondence

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Keywords: Local fruits, yeast isolation, Saccharomyces cerevisiae, nutritional composition,

leavening agent.

INTRODUCTION
Baker's yeast, which is derived from the species S. cerevisiae, is a microorganism that is utilized
in the baking industry for dough fermentation. The desired texture and flavour of bread and
baked items are produced by the dough rising as a result of the yeast's metabolic activity (Khan
et al., 2018). The production of high-quality Baker's yeast is critical to ensuring consistent and
efficient bread-making processes while meeting the demands of the global bakery market. The
extensive research and diverse applications of S. cerevisiae across many industries, particularly
in food and beverage production, justify its significant economic importance. A succession of
yeast populations in such products involves in a variety of biochemical processes carried out
by yeast to utilize simple sugars present in the agricultural products. According to Eldarov &
Mardanov, (2020). This yeast species has proven its value in numerous sectors, exemplifying
its broad-ranging significance. The ability of S. cerevisiae to metabolize a wide range of
carbohydrates, combined with its high fermentation efficiency, makes it an ideal yeast for
industrial use. High-quality yeast production is essential for maintaining consistent bread-
making processes, and understanding the factors influencing its growth—such as temperature,
pH, and nutrients and/or growth substrate—remains a critical area of study (Jiang et al., 2019).
The nutritional composition of S. cerevisiae particularly strains isolated from local fruits is
widely used in fermentation processes and has potential health benefits due to high protein
profile containing essential amino acid, vitamins particularly B1 (thiamine), B2 (riboflavin), B3
(niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B9 (folate) and B12 (cobalamin).
These vitamins play crucial roles in metabolism and health benefits as reported by Kaur and
Sharma (2021).

The isolation of S. cerevisiae strains from different fruits, it is crucial to acknowledge the rich
biodiversity of yeast strains present in nature. A study by Sampaio and Gonçalves (2008)
highlighted the diversity of S. cerevisiae strains in various ecological niches, including fruits.
These yeast strains can exhibit distinct characteristics influenced by the fruit's microbiota and
environmental factors; thus, the isolation and characterization of these strains are vital for
understanding their potential utility in various applications. The major types of yeast include
S. cerevisiae, used in beer and wine production, and S. pastorianus, primarily for lager beer. S.
cerevisiae is crucial in beer brewing due to its fermentation capacity and flavor contribution
(Kato and Takahashi, 2023).

The yeast contains essential minerals such as selenium, zinc, iron and magnesium which are
important for various body functions, S. cerevisiae contains compounds that can act as
antioxidants helping to combat oxidative stress in the body and also is low in fatty acids like
omega-3 and omega-6 fatty acids according to Mazzoli and Biachi (2023).

It is worth knowing that, in wine production, non-Saccharomyces yeasts like

Schizosaccharomyces pombe and Torulaspora delbrueckii are essential for enhancing aroma and
taste complexity (Maicas and Mateo, 2023). But on the other hand, S. cerevisiae is not only
significant in food and beverage industries but also in biofuel production due to its
fermentation capabilities and resilience to adverse conditions (Parapouli et al., 2020; Mitsui and
Yamada, 2021). Different Saccharomyces species exhibit varying fermentation efficiencies and
stress tolerances, with S. cerevisiae and S. paradoxus being the most robust (Zemančíková et al.,
2018). These yeast types play pivotal roles in various industries, contributing to the unique

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Nutritional Composition of Yeast (Saccharomyces cerevisiae) Isolated from Selected Local Fruits

characteristics and flavors of fermented products. The acids production contributes to the
flavour of the finished bread and enhance the bread storage properties as reported by Azmuda,
et al. (2006).

However, evaluating the nutritional value of baker's yeast strains, aligns with the importance
of yeast as a potential source of essential nutrients. It is certain that baker's yeast is a rich source
of protein, B vitamins, and minerals (Gélinas et al., 2012). These nutrients play a significant role
in human nutrition and have led to increased interest in utilizing yeast as a nutritional
supplement. Furthermore, studies have shown that the nutritional content of yeast can vary
depending on the strain and growth conditions (Frengova et al., 2012). Despite extensive
research on yeast isolated from commercial and industrial sources, there is limited information
regarding the isolation and nutritional potential of indigenous yeast strains from local fruits,
particularly in regions like Nigeria. Therefore, assessing the nutritional composition of yeast
strains isolated from different fruits is essential to identify potential sources of nutritionally-
rich yeast. However, this study aims to address this gap by isolating S. cerevisiae from various
local fruits, analysing their morphological characteristics, and assessing their nutritional
profiles. Through exploration of underutilized fruit sources for yeast isolation, this research
attempts to identify potential alternatives to commercial yeast strains and contribute to the
body of knowledge on indigenous yeast species.

Yeast is a biological leavening agent that is essential in raising flour dough. Biological
leavening agents are organisms that can produce carbon dioxide from the breakdown of sugar
(Ray & Ramesh, 2016). Yeast plays a vital role in various fermentation processes including
baking and brewing. In brewing, the alcohol produced by the fungus during fermentation is
essential while carbon dioxide is of essential need for the rising of flour dough, maturation and
development of fermentation flavour (Maryam et al., 2017). Leavening is the increase in the
area of dough by aerating agents such as air, CO2 and water vapour. The leavening of dough
is a result of CO2 produced by the fermenting organism which is usually Saccharomyces species.
Yeast specifically S. cerevisiae, is used in baking as a leavening agent where it converts
fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand
as the carbon dioxide forms bubbles (Maryam et al., 2017).

MATERIALS AND METHODS

Experimental Site and Sample Collection

The experiment was conducted in the Microbiology Laboratory, Department of Microbiology,
Sa’adu Zungur University, formally known as Bauchi State University Gadau, Bauchi State. A
diverse range of local fruit samples, including grape, apple, banana, pineapple, orange,
pawpaw, water melon, sweet melon, mango and sugar cane were collected in a sterile plastic
bag from Azare market and transported in ice bag container at 4℃ to Microbiology lab.
BASUG. The collection was carried out aseptically to minimize contamination and preserve the
integrity of the samples (Smith et al., 2020).

Sample Preparation and Isolation of S. cerevisiae

Using a sterile inoculating loop, small pieces of the fruit surface were taken and directly
streaked onto Yeast extract Peptone Dextrose (YPD) agar plates, with each plate receiving an
equal number of streaks to ensure even distribution (Musa et al., 2023). The inoculated plates
were incubated at 30°C for 48 hours, during which colonies of yeast were expected to develop.
After the incubation period, the plates were examined for yeast colony formation, noting

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distinct colonies exhibiting a creamy, white appearance, indicative of potential S. cerevisiae

growth (Musa et al., 2023; Johnson et al., 2018).

Sub-culturing and Identification

Selected colonies were sub-cultured onto new YPD agar plates to obtain pure cultures. A sterile
loop was used to take a single colony and streak it onto a fresh plate, which was then incubated
at 30°C for another 48 hours to ensure robust growth of the isolated yeast. After sufficient
growth, a small amount of the culture from the newly sub-cultured plates was transferred to a
microscope slide and mixed with a drop of distilled water to form a smear, and lactophenol
cotton blue was used to stain the smear and observed under the microscope at 100×
magnification (Musa et al., 2023). The morphology and staining characteristics were compared
with established descriptions of S. cerevisiae.

Biochemical Identification.

The biochemical characterization of the yeasts (S. cerevisiae) was done using the API20C AUX
KIT (BioMeriux) according to the method described by Soliman, et al (2011).

Yeast Harvesting
The baker's yeast cells were harvested at the logarithmic growth phase, a stage characterized
by active cellular metabolism and rapid proliferation. Harvesting at this phase ensures a higher
yield of viable yeast cells, which contributes to the success of subsequent processing steps
(Smith & Johnson, 2022).

Proximate Analysis
Determination of Moisture Content
The moisture content of the yeast biomass was determined using standard drying methods.
This involves subjecting a known quantity of yeast biomass to controlled drying conditions
until a constant weight is achieved, allowing for the calculation of moisture content (AOAC,
2016).

Measurement of Protein Content

Protein content was quantified using the Kjeldahl method, a widely accepted technique for
nitrogen determination. Protein content was calculated based on the nitrogen content of the
yeast biomass (Nelson & Schmidt, 2019).

Assessment of Carbohydrate Content

Total carbohydrate content was determined through the phenol-sulfuric acid method, which
involves reacting carbohydrates with sulfuric acid and phenol to generate a coloured complex
that can be quantified spectrophotometrically (Dubois et al., 1956).

Analysis of Lipid Content

Lipid content was determined using solvent extraction followed by gravimetric analysis. Yeast
biomass was extracted with an appropriate solvent, and lipids was separated, dried, and
weighed to determine lipid content (Folch et al., 1957).

Quantification of Ash Content

Ash content, representing the inorganic residue of yeast biomass, was determined by
incinerating the biomass at high temperatures to remove organic matter. The remaining ash
will be weighed and expressed as a percentage of the initial biomass weight (AOAC, 2016).

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Statistical Analysis
Data obtained from the proximate analysis were subjected to One-Way Analysis of Variance
(ANOVA) to determine the significant differences between the means at P≤0.05. Where means
were significant, Tukey's Honestly Significant Difference (HSD) test was performed to
determine the significance within the means. All statistical analyses were performed using
SPSS version 20.

RESULTS
Morphological Features of S. cerevisiae Isolated from Different Fruits

Table 1: Morphological, Macroscopic and Microscopic Properties of Mould and Yeast

Isolated from the Fruit Samples
Morphological Description Microscopy Inference
of Colonies
Colony appeared to be Single cells oval in shape with some Saccharomyces cerevisiae
circular, white and creamy, cells showing budding
aromatic smell.

Plate 1: Processed Fruit Samples Obtained from Azare Market, Katagum, Bauchi State (a); colony Morphological
Appearance of S. cerevisiae on Potato Dextrose Agar (PDA) after Sub-culturing (b-c).

Table 2: Biochemical Characteristics of Yeast Isolated from Local Fruits

Characteristics OR GU SC BN WM SM MG PP PW AP Control
Isolates S/c S/c S/ S/c S/c S/c S/c S/ S/c S/ S/c
Catalase + + c + + + + c + c +
Glucose + + + + + + + + + + +
Sucrose + + + + + + + + + + +
Mannitol - - + - - - - + - + +
Sorbitol - - - - - - - - - - -
Lactose - - - - - - - - - - -
Galactose - - - - - - - - - - -
Fructose + + - + + + + - + - -
Maltose + + + + + + + + + + +
Urease + + + + + + + + + + +
Oxidase - - + - - - - + - + -
+ + - + + + + - + - +
Starch test + + +

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Key: += Positive (Acid production), - = Negative (No acid production, OR= Orange, GU=Guava, SC= Sugar
cane, BN= Banana, WM= Water melon, SM= Sweet melon, MG= Mango, PP= Pineapple, PW= Pawpaw, AP=
Apple and S/c = Saccharomyces cerevisiae.

Table 3: The result of proximate Composition of Yeast (S. cerevisiae) Isolated from
Different Fruits Samples

Proximate Parameters .
Samples Moisture Ash Fat Protein Carbohydrate
Orange 13.94±0.08b 6.13±0.01c 0.90±0.00b 60.81±1.15c 19.16±1.17c
Guava 12.65±0.04c 7.00±0.00b 0.87±0.01b 65.75±0.00b 10.73±0.03e
Sweet Melon 13.26±0.06bc 5.12±0.00d 1.05±0.07a 61.69±0.79c 16.87±0.81c
Banana 11.19±0.02d 8.32±0.03a 0.98±0.01b 61.44±0.17c 13.57±0.82d
Sugarcane 15.06±0.09a 4.82±0.07e 1.12±0.01a 64.78±0.74b 14.22±0.89d
Apple 9.73±0.06c 5.16±0.07d 0.99±0.00b 61.20±1.04c 22.90±1.03b
Pineapple 13.82±0.55b 6.12±0.03c 0.81±0.00b 59.88±0.00d 19.38±0.54c
Watermelon 10.57±0.63cd 7.18±0.05b 0.77±0.01b 73.47±0.23a 8.01±0.37f
Pawpaw 7.66±0.16e 3.95±0.07f 1.01±0.02a 53.88±0.00e 25.51±0.23a
Mango 12.46±0.02c 5.77±0.01d 1.28±0.06a 64.25±0.00b 16.24±0.73c

Figure 1: The bar chart representation of mean proximate Composition of Yeast (S. cerevisiae) Isolated from
Different Fruit Samples

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DISCUSSION
The macroscopic observation as observed in Plate 1b-1c and presented in Table 1, circular
colonies with a white and creamy appearance corresponds to well-documented traits of S.
cerevisiae colonies. According to Barnett et al. (2000), Saccharomyces cerevisiae colonies typically
display a circular morphology and may exhibit variations in colour, including creamy or white
appearances. This consistency in macroscopic features reinforces the reliability of these traits
for the identification of S. cerevisiae isolates.

At the microscopic level, the oval shape of single cells and the presence of budding are key
identifying features of Saccharomyces cerevisiae. Microscopic observations indicating oval-
shaped cells with budding align with the classical characteristics of S. cerevisiae as documented
by Kurtzman et al. (2011). The budding pattern, a distinctive mode of asexual reproduction, is
a well-established feature in the life cycle of S. cerevisiae (Fleet, 2003). The inclusion of budding
cells in the microscopic description further supports the accurate identification of S. cerevisiae.
Characteristically, they showed moderate circular colonies, while the colonies of the isolate
from the local fruits presented cream colour with large-raised flat cells or colonies and alcoholic
odour on Yeast peptone dextrose agar. This result is similar to the findings of Peu, et al. (2012)
who reported that typical yeast colonies were creamy and regular colony shape.

Ten different strains of yeast (S. cerevisiae) from local fruits were isolated and identified using
cultural, biochemical and morphological characteristics. Biochemical characteristics of Yeast
(Saccharomyces cerevisiae) isolated from fruits revealed that they are sugar lovers. This result is
in agreement with the work of (Maryam et al., 2017).

The results of the biochemical characteristics of the yeast strain isolated from different local
fruits Orange, Guava, Sugar cane, Banana, Water melon, Sweet melon, Mango, Pineapple,
Pawpaw, Apple and Control (Bakers yeast) are presented in table 2 revealed that the yeast are
facultative anaerobes and the biochemical tests carried out on yeast strain isolates from
different local fruits indicated that all the isolates were urease positive, catalase positive and
oxidase negative. Starch hydrolysis test of the yeast isolates from all the different local fruits
and control (Bakers yeast) were positive.

The result of this finding is in line with the work of (Romano et al., 2018), who reported that
yeast species isolated from different local fruits can ferment variety of sugars including glucose,
fructose, maltose and sucrose The ability of yeast to produce gas (Co2) or acid production
indicate a positive fermentation test, which is associated with fermentation processes and
therefore can be used to accomplish fermentation. They may also be used in bread making to
speed up the baking process and increase carbon dioxide production and the production of
flavour and aroma.

The moisture content (Table 3) of S. cerevisiae isolated from different fruit samples provides
valuable insights into the water content of these isolates. This analysis is crucial for
understanding the environmental conditions that may influence the growth and survival of
yeast strains. The results indicate variations in moisture content among the different fruit
samples, ranging from 7.66% in pawpaw to 15.06% in sugarcane. The observed differences in
moisture content could be influenced by several factors, including the composition of the fruit
matrix and the inherent water content of the fruits themselves. The high moisture content in
sugarcane aligns with the known water-rich nature of sugarscane, a plant with a high-water
content in its cellular structure (Firsov et al., 2018). On the other hand, the lower moisture
content in pawpaw may be attributed to the inherent characteristics of pawpaw fruit, which
typically has lower water content compared to succulent fruits (Fasoyiro et al., 2018).

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Moreover, the moisture content of yeast isolates may also impact the morphology of the cells.
Higher moisture content can influence cell shape, size, and budding patterns (Hagman et al.,
2013). However, specific literature on the direct correlation between moisture content and S.
cerevisiae morphology in fruit isolates is limited. It is essential to consider the role of moisture
in the survival and fermentation activities of yeast. For example, S. cerevisiae is known to thrive
in environments with moderate to high moisture levels, supporting its metabolic activities and
cellular processes (Pretorius, 2000). The findings in this study could have implications for the
potential applications of these yeast isolates in industrial processes, such as brewing and
fermentation, where moisture content is a critical factor (Steensels et al., 2019).

Furthermore, the ash content of S. cerevisiae isolated from different fruit samples provides
crucial information about the mineral composition of these yeast isolates. Ash content
represents the inorganic residue left after complete combustion of organic matter and is
indicative of the mineral content in the yeast cells. The results show variations in ash content
among the different fruit samples, ranging from 3.95% in pawpaw to 8.32% in banana. The
observed differences in ash content may be attributed to the mineral composition of the fruits
from which the yeast isolates were obtained. High ash content in banana could be as a result
that bananas are known to be rich in minerals such as potassium. On the other hand, the low
ash content in pawpaw may be related to the fruit's lower mineral content compared to other
fruits.

The ash content of yeast isolates may influence cell structure and morphology. Minerals play a
vital role in various cellular processes, including cell wall formation and stability (Kapteyn et
al., 2000). The correlation between ash content and microscopic features of S. cerevisiae in fruit
isolates, however, requires further investigation as specific literature on this aspect is limited.
The importance of ash content in yeast isolates extends beyond its influence on cell
morphology. It can impact the use of yeast in various applications, including fermentation
processes. For instance, the mineral content of yeast is crucial for its performance in brewing
and winemaking, where specific minerals contribute to the flavour and quality of the final
product (Bisson, 2012).

The fat content of S. cerevisiae isolated from different fruit samples provides insights into the
lipid composition of these yeast isolates. The results reveal variations in fat content among the
different fruit samples, ranging from 0.77% in watermelon to 1.28% in mango. The microscopic
and macroscopic features related to fat content in yeast isolates are crucial for understanding
the nutritional aspects and potential applications of these strains. While the literature on the
direct correlation between fat content and the microscopic features of S. cerevisiae in fruit
isolates is limited, studies on yeast lipid metabolism and composition offer valuable insights.
The fat content of yeast cells may influence their morphology and structure. Lipids play a vital
role in the formation of cellular membranes, and changes in lipid composition can impact the
fluidity and integrity of the cell membrane (Carman and Henry, 2007). However, specific
literature on the direct correlation between fat content and microscopic features of S. cerevisiae
in fruit isolates is needed. Macroscopically, the fat content is a crucial nutritional parameter
that can influence the use of yeast isolates in various applications, including food and
fermentation processes. For instance, the lipid composition of yeast can affect its performance
in the production of biofuels (Miskovic et al., 2016). Understanding the fat content of yeast
isolates is essential for optimizing their use in different industrial processes.

The protein content of S. cerevisiae isolated from different fruit samples provides crucial
information about the nutritional composition of these yeast isolates. The results indicate
variations in protein content among the different fruit samples, ranging from 53.88% in

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pawpaw to 73.47% in watermelon. The protein content of yeast isolates may influence their
cellular structure, especially regarding cellular proteins involved in various metabolic and
physiological processes. While specific literature on the direct correlation between protein
content and microscopic features of S. cerevisiae in fruit isolates is limited, studies on yeast
proteomics offer valuable insights into the diversity of proteins and their functions (Arike et
al., 2012).

Additionally, the protein content is a crucial nutritional parameter that can impact the use of
yeast isolates in various applications, including food and fermentation processes. The high
protein content in watermelon aligns with the known protein-rich nature of seeds, and this has
implications for potential applications in the food and feed industry (Kyriakopoulos et al.,
2018). On the other hand, the lower protein content in pawpaw may be attributed to the
characteristics of the fruit, which generally has lower protein content compared to other fruits
(Adegunwa and Alamu, 2018). Understanding the protein content of yeast isolates is essential
for optimizing their use in different industrial processes. For instance, in the brewing and
fermentation industry, the protein content can influence the yeast's ability to perform
fermentation and contribute to the flavor profile of the final product (Brányik et al., 2012).

The carbohydrate content of S. cerevisiae isolated from different fruit samples provides valuable
information about the energy source and potential applications of these yeast isolates. The
results show variations in carbohydrate content among the different fruit samples, ranging
from 8.01% in watermelon to 25.51% in pawpaw. Microscopically, the carbohydrate content of
yeast isolates may influence their cellular structure and function. Carbohydrates play a vital
role in providing energy for cellular processes, and variations in carbohydrate content can
impact the metabolism and growth of yeast cells (François and Parrou, 2001). While specific
literature on the direct correlation between carbohydrate content and microscopic features of
S. cerevisiae in fruit isolates is limited, studies on yeast metabolism offer insights into the role
of carbohydrates in cellular processes.

Moreover, the carbohydrate content is a crucial nutritional parameter that can influence the use
of yeast isolates in various applications, including food and fermentation processes. The high
carbohydrate content in pawpaw aligns with the known high sugar content of the fruit, making
it a potential candidate for applications in fermentative processes such as brewing or
bioethanol production (Wang et al., 2016). On the other hand, the lower carbohydrate content
in watermelon may impact its suitability for certain industrial processes. Understanding the
carbohydrate content of yeast isolates is essential for optimizing their use in different
applications. For instance, in the brewing and fermentation industry, the carbohydrate content
can influence the yeast's ability to produce alcohol and contribute to the overall flavour profile
of the final product (Walker, 2018).

CONCLUSION
It has been concluded that, yeast (S. cerevisiae) is found on fruits of different plant species. Yeast
from Guava possessed a well-balanced composition of moderate levels of moisture
(12.65±0.04%), ash (7.00±0.00%), fat (0.87±0.01%), protein (65.75±0.00%), and carbohydrates
(10.73±0.03%). Conversely, watermelon is identified to possess highest protein content and
minimal fat and carbohydrate content. Pawpaw, exhibiting reduced levels of moisture, ash,
and heightened protein content, presents a distinctive profile in the realm of fruits.

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