Isolates were subculture on MEA to check for purity and incubated
at 28 ± 2°C for 48 h (Figure 1). Purified cultures were routinely
maintained on MEA slants and kept at 4°C. The strains were
stained using methylene blue and viewed under a high power
microscope (100× magnification). Colour, texture and other features
were observed on the colonies. Biochemical tests of the selected
yeast isolates were carried out by the means of fermentation of
different carbon sources using the modified method of Olutiola et al.
(2000). Photomicrographs of the isolates were taken with motic
camera 2.0. The identities of the isolates were confirmed by
comparing the characteristics with those of known taxa using the schemes of Rhode and Hartmann (1980) and Ellis et al. (2007).
Isolates were genetically identified by growing them on MEA slants
in 5.0 ml McCartney bottles and sent to the Centre for Agriculture
and Bioscience International (CABI) identification service, Royal
Botanical Garden Kew, England. These isolates were sequenced
according to CABI standard protocols. Procedure– terms and
conditions was applied (Centre for Agriculture and Bioscience
International, Royal Botanical Garden Kew, England).