Isolation and identification of yeast from Manihot esculenta, Zea mays, Cola acuminata andSorghum bicolor was done using the spread plate technique. Morphological, cultural, physiological and molecular characterizations were carried out resulting in determination of the species. Four isolates belonging to different genera which include Pichia, Kluyveromyces, Candida and Saccharomyces were identified. This present study showed that the yeast isolates have the potential to ferment both hexose and pentose sugars.
Key words: Food crops, yeast, isolation, identification, fermentation
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