Identification of Yeast Strain Isolated from Nduiyi of Dima Hasao District of Assam, India

Exploring the Yeast Diversity of Common Alcoholic Beverages of Assam

“…Isolates derived from all the seven districts revealed the presence of S. cerevisiae. Many worker reported S. cerevisiae as the dominant alcohol producing yeast in fermented products worldwide (Sujaya et al, 2004;Thapa and Tamang, 2004;Xie et al, 2007;do Amaral Santos et al, 2012;Jimoh et al, 2012;Miguel et al, 2013;Chakrabarty, 2017).…”

“…Several workers also retrieved Candida spp. from fermented products (Hancioglu and Karapinar, 1997;Sujaya et al, 2004;Thapa and Tamang, 2004;Xie et al, 2007;Soka and Irene, 2013;Thakur et al, 2015;Chakrabarty, 2017).…”

“…Therefore, understanding of yeast mycoflora present in the traditional rice beer is necessary to take decisions regarding the optimization of processes to eliminate unwanted yeast contaminants and thus prevent unnecessary beer spoilage. Chakrabarty (2017) examined the yeast flora present in nduiyi, a traditional amylolytic starter used to produce alcoholic beverage called nduijao from Dima Hasao district of Assam. Based on cell morphology and phenotypic characterization isolates were identified as Candida glabrata and Saccharomyces cerevisiae.…”