RAPD analysis : a rapid technique for differentation of spoilage yeasts

article



Baleiras Couto, M.M.

Vossen, J.M.B.M. van der

Hofstra, H.

Huis in 't Veld, J.H.J.
Techniques for the identification of the spoilage yeasts Saccharomyces cerevisiae and members of the Zygosaccharomyces genus from food and beverages sources were evaluated. The use of identification systems based on physiological characteristics resulted often in incomplete identification or misidentification. Also the cellular fatty acid analysis failed on differentiating species within the Zygosaccharomyces genus. However, the Random Amplified Polymorphic DNA (RAPD) assay, using selected 10-mer oligonucleotides, allowed discrimination between all species tested. For this RAPD assay, a simple and reproducible method of DNA isolation from spoilage yeast cells is described.
Chemicals/CAS: DNA Primers; DNA, Fungal; Fatty Acids
Topics















Base SequenceComparative StudyDNA PrimersDNA, FungalFatty AcidsFood MicrobiologyGenetic TechniquesMolecular Sequence DataMycologyPolymorphism (Genetics)Saccharomyces cerevisiaeSaccharomycetalesSpecies SpecificitySupport, Non-U.S. Gov'tSaccharomyces cerevisiaeZygosaccharomyces
TNO Identifier
81924
Repository link
https://resolver.tno.nl/uuid:7460d225-da7c-45db-a2e3-a0725d99bf78
ISSN
01681605
Source
International Journal of Food Microbiology, 24(1-2), pp. 249-260.
Pages
249-260
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