RAPD as a tool for differentiation and identification of yeast

• Autorzy: M. Robak , K. Baranowska , W. Barszczewski , M. Wojtatowicz
• Języki publikacji: PL

Abstrakty

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.

Słowa kluczowe

EN

FOOD MICROBIOLOGICAL ANALYSIS; RAPD; YEAST

• Czasopismo: Biotechnologia
• Rocznik: 2005
• Numer: 4
• Strony: 142-155

Twórcy

autor

M. Robak

autor

K. Baranowska

autor

W. Barszczewski

autor

M. Wojtatowicz

• Typ dokumentu: REVIEW
• Bibliografia: Malgorzata Robak, Katedra Biotechnologii i Mikrobiologii Zywnosci, Akademia Rolnicza, ul. Norwida 25, 50-375 Wroclaw, Poland