Characterization of newly isolated thermotolerant yeasts and evaluation of their potential for use in Cayratia trifolia wine production

Abstract

Thermotolerant ethanologenic yeasts have attracted the interest of many scientists due to the current challenges caused by increasing global temperature, the benefits associated with processing at high temperatures, and the potential to reduce cooling costs. The objectives of this study are to characterize the selected thermotolerant yeasts and to evaluate their use in Cayratia trifolia fermentation at high temperatures. A total of 151 yeast strains isolated from 53 samples of Cayratia trifolia were studied for their morphology, physiology, biochemistry, and their phylogenetic relationship. Based on the results of tests for thermotolerance ability (37-45°C) and ethanol tolerance capacity (9-12 % v/v), 57 of the 151 yeast isolates were selected to be tested for use in wine fermentation from three-leaf cayratia at 37°C.