RAPD ANALYSIS - A RAPID TECHNIQUE FOR DIFFERENTIATION OF SPOILAGE YEASTS

被引：49
作者：
COUTO, MMB
VANDERVOSSEN, JMBM
HOFSTRA, H
TVELD, JHJHI
机构：
[1] Department of Microbiology, TNO Nutrition and Food Research, 3700 AJ Zeist
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1994年 / 24卷 / 1-2期
关键词：
SPOILAGE YEASTS; IDENTIFICATION; CELLULAR FATTY ACID ANALYSIS; RAPD;
D O I：
10.1016/0168-1605(94)90123-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 Zygosaacharomyces 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.
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收藏
页码：249 / 260
页数：12
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