Abstract Jairath S., Sahota P., Pandove G.(2012): Preparation of non-alcoholic naturally
carbonated beverage using yeast isolate from whey beverage. Czech J. Food Sci., 30: 135–
143. Four pure yeast isolates from feta cheese whey beverage were phenotypically
characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region
were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp.
YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The …

Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised
and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were
sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp.
YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The
fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava,
kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for …