EXP 1 Isolation of Yeast & Lactic acid bacteria

• Yeast is a unicellular fungi mostly classified under Ascomycetes
• Yeast are usually spherical, oval or cylindrical and cell division generally takes place by budding
• Most important commercial yeasts are the bakers’ and brewers’ yeast which belong to the genus Saccharomyces because they are easily manipulable eukaryotic cells
• Strains of Saccharomyces cerevisiae are of greatest technical importance among known types of yeasts
• Yeast colonies appear as large, smooth and glistening colonies compared to bacterial colonies
• Prerequisites for a microbe to be used for industrial purposes:

  • It should be a high yielding strain
  • It should have stable biochemical characters
  • It should not produce undesirable/toxic substances
  • It should be easily cultivated on a large scale
• Yeasts are unicellular fungi that reproduce by budding.