TY - JOUR AU - Samuel Bassey, Nko AU - Whong, Clement AU - Alhaji Ado, Saleh PY - 2017/07/20 Y2 - 2024/03/28 TI - Determination of fermentative properties of yeast strains isolated from spoilt fruits and beverages JF - Scientific Journal of Microbiology JA - Sci. J. Microbiol. VL - 6 IS - 7 SE - DO - UR - https://sjournals.com/index.php/sjm/article/view/340 SP - 166-173 AB - <p>In this study, seven yeast isolates were obtained altogether from both spoilt fruit and brukutu alcoholic drink using the spread plate method. Yeast strains were isolated from burukutu alcoholic drink, spoilt pineapple fruit and spoilt watermelon fruit, confirmed using API Test kit and subjected to flocculation, ethanol tolerance, hydrogen sulphide, temperature tolerance test and stress tolerance test to determine their fermentative potentials. In all 7 species&nbsp;<em>Candida sphaerica, Pichiaspp, Candida guilliermondii, Candidafamata Candida pelliculosa, Cryptococcus humicola&nbsp;</em>and<em>&nbsp;Kloeckeraapiculata&nbsp;</em>were isolated<em>. Candida sphaerica</em>,&nbsp;<em>Candida famata</em>&nbsp;and&nbsp;<em>Kloeckeraapiculata&nbsp;</em>displayed the highest flocculation ability while only&nbsp;<em>Candida famata</em>&nbsp;and&nbsp;<em>Candida pelliculosa</em>&nbsp;survived 15% ethanol concentration. Hydrogen sulphide test showed that only&nbsp;<em>Candidafamata</em>&nbsp;and&nbsp;<em>Candida pelliculosa</em>&nbsp;can survive the presence of hydrogen sulphide. All yeast isolated grew very well at 25°C except&nbsp;<em>Pichia species&nbsp;</em>while only&nbsp;<em>Candida pelliculosa</em>&nbsp;grew at 45°C. All the seven yeast isolated survived the first and second stage of stress while only&nbsp;<em>Candida pelliculosa&nbsp;</em>survived the last stage.</p> ER -