Abstract

Determination of fermentation potentials of Tamarindus indica yeast isolates was carried out using isolation, morphological identification and physiological (fermentation) procedures. Ty1; Ty2 and Ty3; Ty4 isolates are morphologically similar as small cylinder to ovoid and small spherical yeast cells respectively. The fermentation process indicates gradual changes in pH (5.5-1.96) and brix (20-7.40%). Long lag phase (132 h) was observed in the natural fermentation. The alcohol production potentials of the four yeast isolates have shown variations: Ty3NF (D3:6.48%)>Ty2SF (D6:5.47%)>Ty3SF (D6:5.08%)>Ty4SF (D6:4.34%). Thus T. indica could be a good source of wild yeast and biofuel.

Keywords:

Fermentation potentials, lag phase, tamarindus indi, yeast Isolates,

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