Characteristics of Saccharomyces cerevisiae isolated from fruits and humus: Their suitability for bread making

Abstract

The objectives of this study were to clarify whether the wild yeast isolated from fruits and humus is suitable for<br />bread making. Using colony PCR, assimilation of carbohydrate and 18S rRNA sequencing, seven strains from<br />among 70 samples were identified as Saccharomyces cerevisiae. The ethanol and CO₂ production by the 10-2 wild yeast strain were highest among the strains. The pH and utilized glucose of all strains were pH 3.00-3.60 and 99.99%, respectively. The total acid content of the 9-3 culture was the highest (82.7 mg/100 ml) among the seven strains. The acetic acid contents of 9-3 and 10-2 cultures were 56.8 mg/100 ml and 56.3 mg/100 ml, respectively. Our finding showed that the 9-3 and 10-2 strain isolated from fruits have abilities of fermentation suitable for bread making.