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RAPD as a tool for differentiation and identification of yeast
Subtitle:RAPD as a tool for differentiation and identification of yeast
Creator:Robak, Małgorzata ; Baranowska, Katarzyna ; Barszczewski, Wojciech ; Wojtatowicz, Maria
Publisher:Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
Date issued/created: Subject and Keywords: Abstract: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.
Relation:Biotechnologia, vol.71, 4 (2005)-.
Volume: Issue: Start page: End page: Resource type: Detailed Resource Type: Format: Resource Identifier: Source:Library of Institute of Bioorganic Chemistry PAS
Language: Language of abstract: Temporal coverage: Rights:Creative Commons Attribution BY-SA 4.0 license
Terms of use: Digitizing institution:Institute of Bioorganic Chemistry of the Polish Academy of Science
Original in:Institute of Bioorganic Chemistry of the Polish Academy of Science
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