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| Origin | Isolation technique | Isolated use | Reference |
|
| Grapes-spontaneously fermented musts | 15 to 20 grapes were placed in 150 mL of MEM malt extract medium and cultivated for 10 days at 23°C | Search for isolates with new oenological properties for wine production | [106] |
|
| Spontaneously fermented musts | The must fermentation process was carried out in a 1000 L barrel, at 18°C | Search for supply of isolates with new oenological properties for wine production | [106] |
|
| Pineapple and orange peel | 1 gram of sample was soaked in 250 ml of YMM yeast maintenance medium at 30°C for 3 days | High-potential, stress-tolerant, ethanol-producing yeasts | [107] |
|
| Cucumber jangajji | Three yeast strains were fortified from cucumber jangajji using a YM medium at 25°C for 48 h | Probiotics and important crops for affected foods | [108] |
|
| Bark of three tree species: Quercus rubra, unidentified tree. Tapirira guianensis | 2 g of each sample was inoculated into flasks with RE medium and, after turbidity, aliquots were seeded in YMA with 8% ethanol | Second-generation ethanol industrial processes | [109] |
|
| Mango | Spontaneous mango fermentation took place for 7 days, and every 24 hours the sample was diluted, seeded on GPY agar medium and incubated at 30°C for 3 days | Cognac production | [110] |
|
| Palm wine | Beverage samples (1 mL) were directly diluted and plated in medium (YPD) and incubated at 30°C for 3–5 days | Evaluation of the genetic diversity and population structure of yeasts | [111] |
|
| Distilleries in northeast Brazil | Must samples were plated onto WLN medium containing nalidixic acid and ampicillin (both at 50 μg ml−1) after appropriate dilutions | Ethanol production | [112] |
|
| Distillery wastes, sewage and algal bloom and dairy wastes | The samples were mixed with YEPD broth and incubated at 40°C at 150 rpm. After 24 h, 100 μl of the diluted samples was spread on YEPD agar plates and incubated at 40°C for 48 h. | Ethanol production | [113] |
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