Isolation and identification of yeast from fruit for use in the production of fermented beverages

Аbstract: Yeast is widely distributed in various parts of plants, in particular they are localized on fruits. This article is aimed at isolating and identifying wild yeast strains from fruits using standard microbiological methods. Fruits were grown in the South Kazakhstan region and were sold in local vegetable shops. For the isolation of yeast from fruits, two main types of media were used: potato-sucrose agar and wort agar. The plates were incubated at 300 ° C for 72 hours and examined by microscopy. The study showed the possibility of isolating wild yeast strains from our local fruits using simple, cheap and adaptable technology.