Differentiation of contaminating yeasts in brewery by PCR-based techniques

被引：18

作者：

Barszczewski, W ^{[1
]}

Robak, M ^{[1
]}

机构：

[1] Agr Univ Wroclaw, Fac Food Sci, Dept Biotechnol & Food Microbiol, PL-50375 Wroclaw, Poland

来源：

FOOD MICROBIOLOGY | 2004年 / 21卷 / 02期

关键词：

yeast; brewing; PCR;

D O I：

10.1016/S0740-0020(03)00071-6

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Restriction fragment length polymorphism (RFLP) patterns of PCR-amplified ribosomal RNA gene fragments (rDNA) and randomly amplified polymorphic DNA (RAPD) were applied to the analysis of 19 yeast strains isolated in Polish breweries from pitching yeast, fermenting wort and final beer. One five-base (ScrF1) and two four-base cutting (HaeIII, MspI) restriction enzymes were used. Primer 21 (5'-GCTCGTCGCT-3') was selected for RAPD analysis. Among the isolates tested, high molecular diversity in the length of electrophoretically separated products was observed. The results show that it is possible to differentiate between brewing yeast and wild yeast isolates by their electrophoretic patterns. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：227 / 231

页数：5

共 22 条

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