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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (828) Last page : (839)
Article doi: http://dx.doi.org/10.18782/2320-7051.6095

A Study on Yeast Micro Flora Isolated From Common Indian Fruits and Cheese

Mukesh R. Jangra1, Sumit Jangra2*, Raj Kumar1, and K. S. Nehra1
1Department of Biotechnology, Govt PG College, Hisar- 125001
2Department of Molecular Biology, Biotechnology and Bioinformatics
CCS Haryana Agricultural University, Hisar-125004
*Corresponding Author E-mail: sumit.jangra712@gmail.com
Received: 13.12.2017  |  Revised: 20.01.2018   |  Accepted: 24.01.2018  


In the present study twenty-five yeast cultures were isolated and purified from common Indian spoiled fruits and cheese, out of which, five yeast cultures were found to be yeasts. These strains were named as Y2, Y3, Y4, Y6 and Y10. These five yeasts strains were characterized and identified by morphological biochemical and physiological identification scheme. The results were compared with reference strain Saccharomyces cerevisiae. The yeast strains were identified by using different parameter and characterized with respect to temperature tolerance, ethanol tolerance, pH tolerance, sugar tolerance, killer strain, invasive growth and osmotolerance. It was found that isolated strains are capable of tolerating 15% (v/v) ethanol, 42ºC temperature, 2 to 5 pH, 19% NaCl etc. Selected yeast strains showed invasive growth Isolated yeast was found to be resistant to sugar upto 10% (w/v) glucose concentration. Growth curve study was done to analyze the actual time of maximum growth. Ethanol production was estimated at 28°C up to 72 h and was found to be higher in case of strains Y2 and Y3 (6.2%). In this study, Superior yeast strains capable of ethanol production were isolated and characterized.

Key words: Yeast, fruit, cheese, production, fungus and strain.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Jangra, M.R., Jangra, S., Kumar, R., and Nehra, K.S., A Study on Yeast Micro Flora Isolated from Common Indian Fruits and Cheese, Int. J. Pure App. Biosci.6(1): 828-839 (2017). doi: http://dx.doi.org/10.18782/2320-7051.6095