Isolation and screening of efficient native yeast isolates for banana wine production

Fruits are among the most essential foods because they are nutritious and essential for maintaining human health. This study aims at investigating the suitability of native strain of yeast isolated from banana varieties for the production of banana wine. Total of 20 isolates were isolated from three varieties of banana (Grand nine, Sugandhi, Yelakki) using YEPD media. The shape of the isolates varied from elliptical to ovoid, and all the isolates showed budding characteristics. It was reported that yeast isolates can use several sugars, such as sucrose, glucose and galactose, but not lactose and raffinose. Out of 20 isolates, 9 isolates showed the positive result for the gas production test further these isolates were subjected to ethanol tolerance, pH tolerance, and glucose tolerance tests. Among 9 isolates (MEB-1, MSU-5, MG9-4) was able to tolerate ethanol up to 15%, glucose up to 20%, and pH 3. The results showed that the native yeasts isolated from banana fruits are can be used to produce the banana wine.