Biochemical Characterization of Yeast Isolates from Murcha

Kiran Babu Tiwari1,2*, Manindra Lal Shrestha1, and Vishwanath Prasad Agrawal1,2

1Universal Science College, Pokhara University, Maitidevi, Kathmandu, Nepal
2Research Laboratory for Agricultural Biotechnology and Biochemistry, Maitidevi,
Kathmandu, Nepal

*Corresponding author: Kiran Babu Tiwari, Research Laboratory for Biotechnology and Biochemistry, Maitidevi, Kathmandu, Nepal. Email: kiranbabu.babukiran@gmail.com

Abstract

Eight Murcha samples were collected from different localities of Nepal. Altogether 31 yeasts (unicellular fungi) were isolated in Potato-Dextrose Agar (PDA). Compared to Saccharomyces cerevisiae (white/round/raised, Gluose/Fructose/Galactose/Sucrose/Maltose - positive, Mannose/Arabinose/Lactose/Citrate/Urea - negative), the yeasts were characterized morphologically and biochemically. Of the total isolates, eight (25.8%) were similar to S cerevisiae for their colonial properties. All isolates could assimilate Glucose, Maltose and Starch; and none of them could utilize citrate as carbon source. Higher proportions of the strains were able to assimilate Lactose (7, 22.6%), Mannose (6, 19.4%) and Arabinose (5, 16.2%) compared to S. cerevisiae. Further, nine (29.0%), five (16.2%) and one (3.2%) were unable to assimilate Galactose, Fructose and Sucrose respectively. Out of seven (22.6%) urea positive strains, two were able to hydrolyze urea strongly as nitrogen source.