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Isolation and Characterization of Local Yeast Strains from Waste Fruit Juices, Jaggery and Dahi Samples

Isolation and Characterization of Local Yeast Strains from Waste Fruit Juices, Jaggery and Dahi Samples

A total of 14 samples from different food sources viz., dahi, jaggery and different kinds of fruit juices were collected randomly from different localities of Kolkata, West Bengal, India. Thirty-three yeast strains were isolated using selective medium, Martin’s Rose Bengal Agar. Differential tests were applied including morphological, cultural and biochemical ch aracteristics, which facilita te the opportunity for identification of th e yeasts. The total number of isolated yeas t strains was 12 from da hi, 2 each from apple juice, pineapple juice, mango jui ce, musambi juice, grape juice, or ange juice, jaggery and 7 from sugarcane juice. These strains were found to pro duce various extra cellular enzymes and could ferment various carbon sources for the production of alcohol