The physiological study of genetically modified and non-modified yeasts isolates obtained as starter cultures from degrading cocoa pod husk was conducted with a view of using the yeasts in fermenting cocoa pod husk hydrolysate to bioethanol. All the isolates had an optimal growth rate at 30 – 40oC, however the genetically modified yeasts strains exhibits efficient conversion of xylose and arabinose pentose sugars tested than the unmodified strains and also demonstrated other important industrial characteristics such as tolerant to low pH and were able to grow at 1% concentration of acetic acid, a concentration in which the unmodified strains could not survive. Keywords: Cocoa pod husk; Yeast, Genetically modified, Physiological.