| Summary: | Abstract Background The efficiency of synthetic preservation in shelf life extension of food is well documented, but the hazardous side effects associated with it are posing serious threat to the food industry. Therefore, this present research work is aimed at determining the suitability of yeast metabolite as an alternative natural preservative agent of food. Results 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. The lowest MIC and MBC values recorded were 3.125 ± 0.6 and 6.25 ± 0.26.25 ± 0.3 μg /ml, respectively. Conclusion The study confirmed that the combination of the yeast metabolites could be potentially used as bio-preservation in food.
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