Detection, Isolation and Identification of Osmotolerant Yeasts from High-Sugar Products

Abstract

A simple presence-absence test for detection of small numbers of osmotolerant yeasts in foods was developed. Yeast extract glucose 50 broth [consisting of 0.5% (w/w) yeast extract and 50% (w/w) glucose] was used as enrichment medium and was incubated with agitation at 30°C. The detection was done by (a) microscope and (b) streaking 0.03 ml of enrichment culture on selective yeast extract glucose 50 agar and incubation at 30°C for 5–7 d. If no yeast cells were observed under the microscope within 10 d of incubation, the product sample was judged as “free from osmotolerant yeasts.” In accordance with this method 28 strains of osmotolerant yeasts were isolated from 27 spoiled high-sugar products. Twenty-four strains were identified as Zygosaccharomyces rouxii, 2 Zygosaccharomyces bailii and 1 each as Torulaspora delbrueckii and Debaryomyces hansenii.