INTRODUCTION

Yeasts are single-celled fungi. As fungi, they are related to the other fungi that people are
more familiar with, including: edible mushrooms available at the supermarket, common
bakers yeast used to leaven bread, molds that ripen blue cheese, and the molds that
produce antibiotics for medical and veterinary use. Most yeasts reproduce asexually by an
asymmetric division process called budding.

It converts sugars and starches via fermentation into carbon dioxide and alcohol. There are
different types of yeasts which benefit the health of the body by improving immunity and
nutritional status and also some which may contribute to fungal infections. Their uses in the
food industry differ and their nutritional effect in the body also differs. Some yeasts are
beneficial for health and some cause negative effects on the body.

The identification of the isolates was carried out according to conventional yeast
identification methods based on the morphology, sporulation and fermentation
characteristics, as well as the assimilation of a range of carbon sources.

CONCLUSION

Yeast is a microscopic fungus consisting of single cells that reproduce by budding, and are
capable of converting sugar into alcohol and carbon dioxide. To understand more about
yeast, we conduct an experiment about yeasts. In this experiment, we can make pure culture
studies of some common yeasts found in foods such as saccharomyces cerevisiae, pichia
spp and also rhodotula gracilis. Using these three types of yeasts, we were able to observe
the colonial morphology which is the colour of the colonies, the texture, the smell and their
distribution. We examined cultures in containers, which have been taped and closed. Colony
morphology is a method that scientists use to describe the characteristics of an individual
colony of bacteria growing on agar in a Petri dish. It can be used to help to identify them.
From this experiment, we can identify three different types of yeast which is saccharomyces,
pichia and rhodotula. Their colour, texture, smell and distribution are all differs from each
other.

Next, we also observed these yeasts microscopically. For microscopic examination we

stained the yeasts with methylene blue and examined them with microscope using 40x and
oil immersion respectively. From this examination, our group can identify the shape, budding
cells and their ascospores for these yeasts.

1. We also conduct sugar fermentation tests for the yeasts to check the acid production and
also the gas production from sugar fermentation tests. Yeast contains enzymes that
catalyse the breakdown of glucose to ethanol and carbon dioxide. In this experiment,
a glucose solution is left to ferment. The carbohydrate fermentation test is used to
determine whether or not yeast can ferment a specific carbohydrate. Carbohydrate
fermentation patterns are useful in differentiating among yeast groups or species. In this test,
one looks for the production of acids by observing a colour change in the medium. Each
tube should also have a smaller an inverted and filled Durham tube inside which allows for
observing the production of gas during the sugar utilization. We can determine the acid
production by examined the changes of colour Changes the medium into yellow colour-
organism ferments the given carbohydrate and produce organic acids there by reducing the
ph of the medium into acidic. Gas production can be detected by the presence of small
bubbles in the inverted durham tubes. For the absence of fermentation, the broth retains the
red color. The organism cannot utilize the carbohydrate but the organism continues to grow
in the medium using other energy sources in the medium.
In this experiment, we used glucose, lactose, maltose and sucrose. From this experiment,
we can conclude that saccharomyces cereviase was the yeast that ferments sugar actively.

Lastly, we make isolates from naturally contaminated food which is tapai pulut. For this
experiment we used two different types of plates which are PDA plates and Glucose Yeasts
Extract Agar (GYEA) plates. After isolates the contaminated food in both plates, the plates
were incubated at room temperature for 2 to 3 days. After incubated, we observed the colonial
macroscopic examination from food sample. We also examined the stained yeasts with
microscope using 40x and oil immersion respectively.

DISCUSSION

Potato Dextrose Agar (PDA) is used for the cultivation of fungi. Potato Dextrose Agar (PDA)
is a general purpose medium for yeasts and molds that can be supplemented with acid or
antibiotics to inhibit bacterial growth. It is recommended for plate count methods for foods,
dairy products and testing cosmetics. PDA can be used for growing clinically significant
yeast and molds. The nutritionally rich base (potato infusion) encourages mold sporulation
and pigment production in some dermatophytes.

Glucose-Yeast Extract Agar is recommended for the selection and enumeration of yeasts
and moulds from foodstuffs. The medium using oxytetracycline as the selective agent is
based on the formulation developed by Mossel et al., who stated that the use of this
antibiotic in a medium with a neutral pH gave increased counts of yeasts and moulds from a
variety of foodstuffs compared with media which relied on a low pH to suppress bacterial
growth. Physically stressed yeast cells give higher counts on media which depend upon
broad-spectrum antibiotics rather than a low pH for selectivity. In earlier work Mossel found
that Glucose Yeast Extract Agar was as favourable a basal medium as `Mycophil Agar later
recommended by Sharf. Addition of the oxytetracycline was found to make the Glucose
Yeast Extract Agar more selective than `Mycophil Agar by inhibiting the growth
of lactobacilli, most of which grow at the acid pH of the latter medium.

The choice of a suitable medium for enumeration of yeasts and moulds is greatly dependent
on the nature of the foodstuffs under investigation and the organisms that occur on them

For isolation of psychrotrophic yeasts from chilled proteinaceous foods a combination of

oxytetracycline and gentamicin is effective

REFERENCES

http://redstaryeast.com/science-yeast/what-is-yeast/

http://www.dakotayeast.com/yeast_what.html

http://vlab.amrita.edu/?sub=3&brch=73&sim=1139&cnt=1

http://microbeonline.com/colony-morphology-bacteria-describe-bacterial-colonies/