A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains.
In this paper new primers, annealing to the ITS2 region, were used to obtain a PCR product that was subsequently subjected to Temperature Gradient Gel Electrophoresis (TGGE) analysis. The PCR-TGGE method performed was able to distinguish Saccharomyces cerevisiae and S. paradoxus and distinguish between strains of S. cerevisiae. Direct analysis of S. cerevisiae and S. paradoxus ecology in musts were also performed.
Manzano
Marisa
M
Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università di Udine, via Marangoni 97, 33100 Udine, Italy. marisa.manzano@uniud.it
Cocolin
Luca
L
Iacumin
Lucilla
L
Cantoni
Carlo
C
Comi
Giuseppe
G
D001483:Base Sequence; D017931:DNA Primers; D004271:DNA, Fungal / Q000032:analysis / Q000235:genetics; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods*; D005285:Fermentation; D005516:Food Microbiology; D016133:Polymerase Chain Reaction / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000145:classification* / Q000235:genetics* / Q000302:isolation & purification; D013045:Species Specificity; D014920:Wine / Q000382:microbiology*
D017931:DNA Primers; D004271:DNA, Fungal