BBAuthors: Fadahunsi, Ilesanmi Festus; Advisor: -; Participants: Olubodun, Simbo (2021)
The results obtained revealed that seventy-three yeast isolates were obtained from the fruits and were identified as Candida pelliculosa, Kluyveromyces phaffii, Metschnikowia pulcherrima, Saccharomyces cerevisiae 001, Saccharomyces cerevisiae 002, Saccharomyces cerevisiae 003 and Rhodotorula mucilaginosa and were confirmed safe. The highest production of lactic acid (3.6) and diacetyl (1.0 mg/ml) was recorded by Saccharomyces cerevisiae 001 and the best pH, temperature, sodium chloride concentration, carbon and nitrogen sources that stimulated maximum inhibitory activities of the yeast species against the food-borne pathogens were 4, 30 °C, 2–4%, glucose and skimmed milk, respectively... 
