The present study dealing with the isolation and characterization of about thirty
three yeast strains with interesting features such as extra cellular enzyme and alcohol
production would facilitate the opportunity for identification of the yeasts. The result of this
study indicated that most of the indigenous yeasts, isolated from dahi and juice samples
showed good fermentation attributes, which might enhance ethanol yield that would
contribute for the cost effective role in the production of bioalcohol and enzymes of
industrial importance.