Characterization of wild indigenous yeasts that can withstand different stresses from traditional fermented beverages in the Amhara region, Ethiopia

Yeasts that can withstand stress can generate ethanol in challenging environmental circumstances. The objective of this finding was to screen, identify, and characterize wild native yeast isolates that can withstand stress from traditional fermented beverages in the Amhara Region. Twenty-eight yeast like isolates were selected from the total 91 yeast like colonies based on morphological and biochemical assays. According to the sequence of internal transcribed spacer ITS-5.8S rRNA region, all the indigenous yeast isolates were affiliated to Saccharomyces cerevisiae. Tolerance to 28% ethanol was discovered four isolates (A12, A21, TJ1, and TJ6). Six isolates (A1, A15, A21, TJ3, TJ6, and T5) were found to be thermotolerant at 50℃, and sixteen isolates grew at a low pH (³ 2.5). At 85% high sugar concentration, the isolates TJ1, TJ6, and T14 were identified as having osmotolerance. The majority of the isolates were ethanol-tolerant, thermotolerant, acid-tolerant, and osmotolerant. They were capable of fermenting glucose, maltose, sucrose, fructose, and galactose. Indigenous yeast isolates that are high-stress-tolerant and potentially beneficial were isolated in this study. This investigation demonstrated that local fermentation methods and their byproducts can serve as potential sources of yeast isolates for industrial applications.