Comparison of media performances for the recovery of some yeasts from grape juice

Abstract

In this study, different media used for the isolation of some yeasts from spiked fruit yoghurt samples were compared. For this purpose, as control medium; malt extract agar and five selective media were used. These selective media were malt extract yeast extract 50% fructose glucose agar, malt extract yeast extract 40% sucrose agar, malt extract yeast extract glucose 0.8% peptone agar, malt extract yeast extract glucose 0.1% peptone agar and potato dextrose 50% sucrose glucose agar. As yeast strains; Zygosaccharomyces rouxii IFO 0487, Zygosaccharomyces bailii IFO 0488 and Saccharomyces cerevisiae IFO 2359 were used. After suitable incubation periods, recovery performances of the media were determined. Based on statistical evaluation and some subjective parameters, malt extract yeast extract 40% sucrose agar was found superior for the tested strains.