Comparative btween traditional and modern methods that using in classification Saccharomyces cerevisiae which isolated from apple juice concentrate

This research was conducted at the Department of Food Science, Faculty of Agriculture and National commission for posterity energy. Twenty kg of apple juice concentrate (70%) were tooked from company of Natural Aljabal Juice from AL-suidaa Governorate and prarerd two concentarate (15% and 35%) by using distilled –sterlization water according to pirson .