Isolation, Identification and Screening of the Yeast Flora from Indian Cashew Apple for Sugar and Ethanol Tolerance


  • Meghana V. Desai G.N. Khalsa College
  • Kavita V. Dubey University of Mumbai
  • Babu V. Vakil G.N. Khalsa College
  • Vaijayanti V. Ranade G.N. Khalsa College



Cashew apple juice, Alcoholic beverages, Candida spp., Sugar tolerance, Ethanol tolerance


Cashew apple juice is rich in fermentable sugars, minerals and vitamins, which makes it a suitable substrate for production of alcoholic beverages. In the present research work, indigenous flora of cashew apple (Indian variety) was studied. Seven morphologically different strains of Candida spp. were identified and checked for their sugar and ethanol tolerance. All seven isolates were able to tolerate sugar concentrations up to 25% but varied in their ethanol tolerance. Based on the above results it can be concluded that a high sugar and ethanol tolerant Candida spp. could be used as starter culture for commercial production of alcoholic beverages from cashew apple.

Author Biographies

Meghana V. Desai, G.N. Khalsa College

Department of Microbiology

Kavita V. Dubey, University of Mumbai

Guru Nanak Institute for Research and Development (GNIRD)

Babu V. Vakil, G.N. Khalsa College

Department of Microbiology

Vaijayanti V. Ranade, G.N. Khalsa College

Department of Microbiology


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