RAPD as a tool for differentiation and identification of yeast

• Authors: M. Robak , K. Baranowska , W. Barszczewski , M. Wojtatowicz
• Languages of publication: PL

Abstracts

EN

The growing importance of yeast in food and beverages creates a necessity for a rapid and reliable method for typing of strains. As described in the present review, Randomly Amplified Polymorphic DNA method (RAPD), based on genome sequence diversity, allowed the differentiation and identification of strains belonging to Saccharomyces, Hanseniaspora, Yarrowia and other yeasts occurring in beer, wine, cheeses, sausages, dressings and fruits. The applied methodology and obtained results were compared and analysed in terms of repeatability and reproducibility. The possibility to compile the results in a database, which will serve the future identification of unknown strains, was discussed.

Keywords

EN

FOOD MICROBIOLOGICAL ANALYSIS; RAPD; YEAST

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Committee of Biotechnology, Polish Academy of Sciences
• Journal: Biotechnologia
• Year: 2005
• Issue: 4
• Pages: 142-155

Contributors

author

M. Robak

author

K. Baranowska

author

W. Barszczewski

author

M. Wojtatowicz

• Document Type: REVIEW
• Publication order reference: Malgorzata Robak, Katedra Biotechnologii i Mikrobiologii Zywnosci, Akademia Rolnicza, ul. Norwida 25, 50-375 Wroclaw, Poland