We studied 10 strains of yeast from 80 newly selected strain to identify the genera and species belonging. Was made morphological and cultural characteristic, the study was sporulation, fermentation and assimilation of sugars and other carbon sources. Seven of the ten
selected second level strains defined clonal diversity by PCR method to identify within the species
Saccharomyces cerevisiae.Five of the cultures present in the different strains within a species