Study of morphological, physiological and genetic properties of newly isolation and select second level yeast strains from the area Tikvesh, Macedonia

Abstract

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