Isolation and Identification of Osmophilic Yeast from unripe Jackfruit (Artocarpus heterophyllus Lamk.)


  • Nanik Suhartatik Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta, Middle Java
  • Mimin Nurjanah Faculty of Technology and Food Industry, Slamet Riyadi University
  • Kapti Rahayu Kuswanto Faculty of Technology and Food Industry, Slamet Riyadi University



identification, isolation, osmophilic yeast, unripe jackfruit


Osmophilic yeast are microbes that are able to live on media with high sugar concentrations. Some types of osmophilic yeast can break down organic compounds, for example, starch. This research was aimed to isolate and identify existing osmophilic yeast in unripe jackfruits. In this research, the unripe jackfruit was left rotting and 2.5 g of the sample were taken to be solved in 25 ml 0.85% NaCl and diluted. The GYP (glucose-yeast-peptone) agar medium with the glucose concentration of 30–50% was suitable for osmophilic yeast growth. Isolate purification was performed using the streaking method from single colony. Isolates were identified based on physiological and morphological characteristics. The physiological characterization were carried out by running sugar assimilation test on the tool kit API 20C AUX, while the morphological characterization was carried out by performing macroscopic and microscopic observations. Four isolates were assumed to be Candida lambica, 3 isolates were assumed to be Candida rugosa and two isolates were assumed to be Geotrichum candidum. It was found out that 44.4% of yeast in the unripe jackfruit were Candida lambica, 33.3% was Candida rugosa and 22.2% was Geotrichum candidum. Candida lambica was the most common osmophilic yeast found in the jackfruit.


Download data is not yet available.


Y. P. Tang, B. L. L. Linda, and L. W. Franz, “Proximate analysis of Artocarpus odoratissimus ( Tarap ) in,” Int. Food Res. J., vol. 20, no. 1, pp. 409-415, 2013.

C. Kurtzman, J. Fell, T. Boekhout, and V. Robert, “Methods for Isolation, Phenotypic Characterization and Maintenance of Yeasts,” in The Yeast, 3rd ed., Elsevier B.V., pp. 87–110. 2011.

B.S. Ridawati, Jenie, Itadjuwita, and W. Samsuridzal, “Genetic diversity of osmophilic yeasts isolated from indonesian foods with high concentration of sugar,” J. Microbiol. Indones., vol. 4, no. 3, pp. 113–118, 2010.

J. (Jeannie) Kim, E. Enache, and M. Hayman, “17 Halophilic and Osmophilic Microorganisms,” Compend. Methods Microbiol. Exam. Foods, 2015.

X. Xi-Lin, F. Guang-Li, L. Hong-Wei, L. Xiao-Feng, Z. Guang-lei, and X. Xing-Long, “Isolation, identification and control of osmophilic spoilage yeasts in sweetened condensed milk,” African J. Microbiol. Res., vol. 8, no. 10, pp. 1032–1039, 2014.

Z. Noroul Asyikeen, A. G. Ma’aruf, A. M. Sahilah, A. Mohd Khan, and W. M. Wan Aida, “A new source of Saccharomyces cerevisiae as a leavening agent in bread making,” Int. Food Res. J., vol. 20, no. 2, pp. 967-973, 2013.

P. Kaenpanao, P. Piwpan, and P. Jaturapiree, “Prebiotic fructooligosaccharide production from yeast strain ML1,” Int. Food Res. J., vol. 23, no. 1, pp. 425-428, 2016.

A. J. Al-Manhel and A. K. Niamah, “Mannan extract from Saccharomyces cerevisiae used as prebiotic in bioyogurt production from buffalo milk,” Int. Food Res. J., vol. 24, no. 5, pp. 2259-2264, 2017.

O. Nikitina, N. Cherno, S. Osolina, and K. Naumenko, “Yeast glucan and glucan-containing mushroom biopolymer complexes - stimulators of microflora growth,” Int. Food Res. J., vol. 24, no. 6, pp. 2652-2659, 2017.

I. L. Silva, M. A. Pahliarini, T. E. Chagas, M. Fruhauf, A. . Kempka, and R. C. Dornelles, “Effect of supplementation with pollen and brewer’s yeast in the fermentation and in the physicochemical properties of honey spirits,” vol. 24, no. June, pp. 1124-1134, 2017.

N. J. . Kreger-van Rij, The Yeast. A Taxonomic Study. Elsevier B.V., 1984.

S. Berger, Guide to Medically Important Yeast, 7th ed. California: Gideon Informatics Ltd, 2017.

N. Widiastutik and H. Alami, “Isolasi dan Identifikasi Yeast dari Rhizosfer,” J. Sains Dan Seni Pomits, vol. 3, no. 1, pp. 11-16, 2014.

F. C. Odds, M. G. Rinaldi, C. R. Cooper, A. Fothergill, and L. Pasarell, “Candida and Torulopsis : a Blinded Evaluation of Use of Pseudohypha Formation as Basis for Identification of Medically Important Yeasts,” vol. 35, no. 1, pp. 313-316, 1997.

T. Nakase, S. Matofumi, T. Masako, H. Makiko, H. Takushi, and F. Sakuzo, “A Taxonomic study on cellulotic yeasts and yeast-like microorganisms isolated in Japan I. Ascomycetous yeasts genera Candida and Williopsis, and a yeast-like genus Prototheca,” J. Gen. Appl. Microbiol, vol. 40, pp. 519-531, 1994.



How to Cite

Suhartatik, N., Nurjanah, M., & Kuswanto, K. R. (2019). Isolation and Identification of Osmophilic Yeast from unripe Jackfruit (Artocarpus heterophyllus Lamk.). Indonesian Journal of Agricultural Research, 1(3), 269 - 279.