Isolation and Characterization of Sudanese Yeast Strains for Bread Making

Abstract

We have isolated a thermotolerant yeast strains from different food sources, control, strawberry, tomato, grape, tomato and cucumber using selective medium Sabouraud's Dextrose Agar (SDA). Differential testes were applied including morphological, physiological, cultural and biochemical characteristics, which facilitate the opportunity for identification of the yeast. The isolated yeast strains from control (Saf instant), strawberry, tomato, guava and cucumber were identified as S. cerevisiae, S. dairnensis S. unisporus S. kluyeri and S. exigus. The S. cerevisiae were assessed for their temperature tolerance and maltose utilization capacity for production of bakery yeasts.