ISOLATION AND CHARACTERIZATION OF NEW YEASTS STRAINS FROM BARLEY SAMPLES

Due to their diversity and versatility, yeasts are considered of current industrial interest, as they can easily cover a wide range of industrial applications such as baker`s yeast, brewer`s yeast, nutritional yeast, distillation yeast, wine yeast or probiotic yeast. The purpose of this article is to isolate and characterize new barley yeast strains to obtain yeast biomass for the development of new fish feed recipes. Using the technique of decimal dilutions and inoculation by the "lawn" technique on DRBC Agar medium, the isolated strains were tested specifically to identify they're taxonomically. Colonies considered representative of a particular species or genus were isolated in pure culture and maintained on YPD Agar culture medium and cryopreserved in 20% glycerol at -20 degrees C. 11 yeast strains belonging to the genera Saccharomyces, Candida, Cryptococcus, Torulaspora, Metschnikowia pulcherrima, Pichia, etc. were isolated. Further research will focus on the use of isolated strains of Saccharomyces cerevisiae mixed with strains of other non-Saccharmomyces to obtain yeast biomass as a potential source for fish feed.