Isolation and Characterization of Yeasts from Locally Available Foods

A study was conducted to identify different isolates of yeasts which are prospective be utilized in various industries from locally available foods. Altogether 24 yeast were obtained fermented fruits and vegetables (banana, cabbage, grapes, lime mango), pudding, bee honey, toddy fish samples using the pour plate method. Characterization several biochemical tests (urease, catalase, liquid carbon nitrogen assimilation sugar fermentation tests) revealed that this pool composed with strains belong genera Saccharomyces, Kluvyeromyces, Candida, Pseudozyma, Cryptococcus, Rhodotorula Debaryomyces. The most effective lactose fermenters identified as viable candidates for bioethanol production manufacturing dairy products intolerant people. Yeasts highest biomass suggested best industrial single cell protein whey, major byproduct industry. five thermo-tolerant (Y55, Y57, Y58, Y59 Y70) Y069 optimally active under 10C recognized suitable applications. tolerant high osmotic pressure conditions potential used highly concentrated food products. Sugarcane juice a possible medium cultivation these settings. beneficial forecasting expected screen molecular biological methods utilize them