Toddy is a very well-known alcoholic beverage in south India and also knownin parts of Srilanka, Indonesia, Thailand, Africa, and South America. It is obtained through the natural fermentation of various palm saps like Cocosnucifera, Borassus flabillifer, Phoenix sylvestris, Sap is obtained by tapping the unopened spadix of the palm popularly known as neera. It is reported to be highly nutritive and a good digestive agent. However, it is highly susceptible to spontaneous fermentation, initially alcoholic, followed by acidic fermentation. The main products of fermentation are lactic acid, ethanol and acetic acid, and the fermented neera is known as toddy. The fermenting organisms are dominated by yeasts, particularly Saccharomyces cerevisiae, these organisms contribute to flavours, flavour is due to fatty acid, where in sap yeast utilise available sugars producing alcohol and fatty acids,which contribute flavour to toddy. In the present work toddy samples collected from the local area and the yeastswere isolated using chromogenic agar to eliminate to opportunistic candida species if present. The isolates were purified then identified through molecular and biochemical tests, the identified yeasts were Pichia manshurica-H4S7K13, Saccharomyces cerevisiae Y5-3, Saccharomyces cerevisiae MUCL-51248.They were analysed for fatty acid profiling using GC and MS analysis. The major fatty acids were 9-Octadecenoic acid methyl ester, 7-Octadecenoic acid methyl ester, Hexadecanoic acid methyl ester, Hexanedioic acid, bis-(2- ethylhexyl)ester’, E -15 heptadecenal, 9- hexadecenoic acid methyl ester, 1-nonadecene, 1,2-benzenedicarboxylic acid, bis (2-methylpropyl) ester, these yeasts can be used in feed additives for aflatoxin binding and animal health improvement
