title: [Comparison of DNA sequencing analysis with phenotyping test for identification of yeasts isolated from foods].
abstract: The identification of 20 strains of yeasts isolated from foods by means of DNA sequence analysis with two kinds of universal primers for the rDNA region was examined, and the results were compared with those of the conventional phenotyping test using API 20C AUX. In the analysis of the 26S region, all 20 yeast strains tested were identified at the species level. In the ITS1 region, 16 strains were also classified at the species level. In addition, all results of DNA sequence analysis were consistent with those of the phenotyping test at the genus level. Furthermore, DNA sequence analysis was able to identify causative yeasts observed in two suspect foods, though phenotyping tests alone failed to identify them.
authors: Department of Microbiology, Tokyo Metropolitan Institute of Public Health: 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
authors: Takashi
authors: T
authors: Chiba
authors: Tomoaki
authors: T
authors: Wauke
authors: Kenji
authors: K
authors: Sadamasu
authors: Kazuyoshi
authors: K
authors: Yano
authors: Satoshi
authors: S
authors: Morozumi
mesh_terms: D004271:DNA, Fungal / Q000235:genetics*; D005506:Food Contamination; D005516:Food Microbiology; D020459:Genes, rRNA; D010641:Phenotype; D016133:Polymerase Chain Reaction; D012331:RNA, Fungal; D017422:Sequence Analysis, DNA; D015003:Yeasts / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification*
chemical_list: D004271:DNA, Fungal; D012331:RNA, Fungal