 Isolation and handling of microbial flora of fermented product. Scaromyces cerevisiae Introduction Scaromyces cerevisiae occurs widely in food. It is infrequently designated as a causative agent for spoilage. It is basically implicated as a fermentative spoilage of high sugar foods. Such as beverages. Yeast is basically have ability to tolerate ethanol concentration up to 15%. That's why it may occasionally spoil beverages including wine and beer. Yeast are basically unicellular fungus. They have round oval and circular shape and cell division mostly occurs spontaneously. Due to this ability yeast cells have ability to grow on high sugar areas such as fruits, flowers and bark etc. For the isolation of yeast from fermented product, falling procedure is used. Test tubes containing 9 ml sterile distilled water. Prepared YPS media plates, fredder and burner. Take grape samples, crush aseptically and prepare liquid solution in sterile distilled water. By using sterile dilution method, 1 ml into first test tube. In a similar way, 5 dilutions are made. 200 microliters from 10 raise to minus 4 dilution and inoculate prepared agar plate. Disposable spreader dipped in alcohol. And then spread the inoculum on the surface of YPS agar media smoothly. Please spread this media plate at room temperature for 2-4 days.