Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal

Table 2

Stress exclusion tests on yeast cell for temperature and cell osmotic pressure in high concentration of ethanol and sugar.

Samples	Growth into different media					Use of yeast as potential leavening agent
	YPG	Temperature 37°C	Ethanol 8% (v/v)	YPG 20% (v/v) glucose	YPS 2% (v/v) sucrose + ethanol 8% (v/v)
MUR3B	+++	+++	+++	+++	++	Yes
ENG	+++	++	+++	+++	++	Yes
DPSW	+++	+++	+++	++	++	Yes
FAPW	+++	+++	+++	+++	++	Yes
DY5 (SC)	+++	+++	+++	+++	++	Yes
SUG1	+++	+++	+++	+++	++	Yes
JAK3	+++	++	+++	−−	−−	No
SUGW	+++	+++	++	++	++	Yes

+++: intensive response; ++: moderate response; −−: no response; YPG: yeast peptone glucose medium; YPS: yeast peptone sucrose medium.