isolate yeast

[jakkaas1]

hello frnds i am doing project on alcohol n poly alcohol production by using yeast so pls can u provide some information

1)what r good source of obtaining yeast after honey?we r trying various fruits, so what should we do to optimize isolation of yeast

2)what media other than gye should i used.media of different composition

3)i tried to isolate yeast from skin of grapes but other fungus dominated, so what shoud i do to avoid then n any other helpful information u can provide.

thank u

[Xubu]

Hi,

1) Honey is a good source for isolation of Xerotolerant Yeast (such as: Zygosaccharomyces..) which is widely used in fermentation of high concentrated solution. In my experiences, yeast occurs everywhere around us, so you can try other source, not only sources which contain sugar. Isolation sources also depend on which substrate you want to ferment and which poly alcohol you want to product.

2) In my lab, we used a very easily-prepared media - Malt Glucose (just consist of Malt and Glucose)

3) Yeasts grow quicker than fungus, so one of thing you can do to avoid fungus is to pick the yeast colonies out when the colonies of both fungus and yeasts is still small. Or you can try

[Bionic]

hello frnds i am doing project on alcohol n poly alcohol production by using yeast so pls can u provide some information

1)what r good source of obtaining yeast after honey?we r trying various fruits, so what should we do to optimize isolation of yeast

2)what media other than gye should i used.media of different composition

3)i tried to isolate yeast from skin of grapes but other fungus dominated, so what shoud i do to avoid then n any other helpful information u can provide.




1. i ever try on banana or sweet potatoes
2. PDA (potatoes Dextrose agar)
3. i think you have to sterilizate your media till 120 C and then give media antifungus as like nystatin and antibiotic as like streptomycin

i have how to make the media and complete with compotition of it.

[MrMistery]

there are a whole bunch of yeast media out there. It really depends on what you are culturing.
About your third question: it is kind of tricky. First of all, you need to work sterile and add an antibiotic to your medium to make sure bacteria won't overrun your yeast. Second, I think that your grape skin are not going to contain one type of yeast, but more. If that is the case, then honestly you're fucked. Unless you can find something that your target yeast can do that others cannot(metabolise something, grow in the presence of something, grow in the absence of something etc). Your best bet would be to hope that you get exctly what you need and make sure you work sterile so that you don't get contaminants.