Polyphasic identification of wild yeast strains isolated from Greek sourdoughs.
A total of forty-five wild yeast strains were isolated from five traditional Greek wheat sourdoughs. Strains were identified using the classical identification technique along with the sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole cell proteins (SDS-PAGE), Fourier transform-infrared spectroscopy (FT-IR) and the randomly amplified polymorphic DNA-polymerase chain reaction analysis (RAPD-PCR). The latter methods confirmed the classical identification. According to the results obtained, fourteen strains were identified as Saccharomyces cerevisiae strains, twenty-five as Pichia membranaefaciens strains and six as Yarrowia lipolytica.
Paramithiotis
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Department of Food Science and Technology, Agricultural University of Athens, Greece. pspiros@mailcity.com
Müller MRA
Ehrmann
M A
MA
Tsakalidou
E
E
Seiler
H
H
Vogel
R
R
Kalantzopoulos
G
G
D001939:Bread / Q000382:microbiology*; D004271:DNA, Fungal / Q000032:analysis / Q000235:genetics; D004591:Electrophoresis, Polyacrylamide Gel; D006115:Greece; D006863:Hydrogen-Ion Concentration; D010843:Pichia / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D016133:Polymerase Chain Reaction; D019105:Random Amplified Polymorphic DNA Technique; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D004718:Saccharomycetales / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D017550:Spectroscopy, Fourier Transform Infrared; D015003:Yeasts / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification*
D004271:DNA, Fungal