Characterization of Indigenous Yeasts isolated from some Fruits collected from Fruit Vendors

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Abstract Background Yeasts are the best leavening agents that principally break down sugars of the flour into carbon dioxide and ethanol. Therefore, the present study was carried out to characterize the indigenous yeast isolates recovered from fruits. The indigenous yeast isolates were retrieved from fruits following standard methods. Results From a total of 88 yeast isolates, three of them were selected on the basis of not producing H2S and their high sugar fermentation abilities. Based on colonial, morphological parameters and biochemical tests, the three yeast isolates were identified as members of the genus Saccharomyces. The optimum growth pH and temperature values for the three selected yeast isolates were recorded as 5 and 30oC, respectively in Yeast Extract Peptone Dextrose medium. The results indicated that 30% (w/v) D-glucose and 5% (w/v) NaCl concentrations supported optimum growth of the isolates in the same medium. In all cases, the maximum biomass was achieved at 96 hrs of incubation but decreased rapidly afterwards. Conclusion Therefore, these three non-H2S but sufficient CO2 producers indigenous yeast isolates can be used to bread baking with and serve as a potential leavening agent for the bakery industry and can be used to produce ethanol.

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