title: Isolation and characterization of ethanol tolerant yeast strains.
abstract: Yeast strains are commonly associated with sugar rich environments. Various fruit samples were selected as source for isolating yeast cells. The isolated cultures were identified at Genus level by colony morphology, biochemical characteristics and cell morphological characters. An attempt has been made to check the viability of yeast cells under different concentrations of ethanol. Ethanol tolerance of each strain was studied by allowing the yeast to grow in liquid YEPD (Yeast Extract Peptone Dextrose) medium having different concentrations of ethanol. A total of fifteen yeast strains isolated from different samples were used for the study. Seven strains of Saccharomyces cerevisiae obtained from different fruit sources were screened for ethanol tolerance. The results obtained in this study show a range of tolerance levels between 7%-12% in all the stains. Further, the cluster analysis based on 22 RAPD (Random Amplified polymorphic DNA) bands revealed polymorphisms in these seven Saccharomyces strains.
authors.affiliation: Division of Animal Biotechnology, Dept. of Zoology, S.V. University, Tirupati, AP, India.
authors.forename: Chiranjeevi
authors.initials: C
authors.lastname: Tikka
authors.forename: Hari Prasad
authors.initials: HP
authors.lastname: Osuru
authors.forename: Navya
authors.initials: N
authors.lastname: Atluri
authors.forename: Praveen Chakravarthi Veera
authors.initials: PC
authors.lastname: Raghavulu
authors.forename: Nanda Kumar
authors.initials: NK
authors.lastname: Yellapu
authors.forename: Ismail Shaik
authors.initials: IS
authors.lastname: Mannur
authors.forename: Uppu Venkateswara
authors.initials: UV
authors.lastname: Prasad
authors.forename: Sudheer
authors.initials: S
authors.lastname: Aluru
authors.forename: Narasimha Varma
authors.initials: NV
authors.lastname: K
authors.forename: Matcha
authors.initials: M
authors.lastname: Bhaskar
keywords: Ethanol; Polymorphism; RAPD; Yeast