RAPD analysis: a rapid technique for differentiation of spoilage yeasts.
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.
Baleiras Couto
M M
MM
Department of Microbiology, TNO Nutrition and Food Research, Zeist, The Netherlands.
van der Vossen
J M
JM
Hofstra
H
H
Huis in 't Veld
J H
JH
D001483:Base Sequence; D017931:DNA Primers / Q000235:genetics; D004271:DNA, Fungal / Q000235:genetics / Q000302:isolation & purification; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D005821:Genetic Techniques; D008969:Molecular Sequence Data; D009172:Mycology / Q000379:methods*; D011110:Polymorphism, Genetic; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000235:genetics / Q000302:isolation & purification*; D004718:Saccharomycetales / Q000737:chemistry / Q000235:genetics / Q000302:isolation & purification*; D013045:Species Specificity
D017931:DNA Primers; D004271:DNA, Fungal; D005227:Fatty Acids