Robak, Małgorzata ; Baranowska, Katarzyna ; Barszczewski, Wojciech ; Wojtatowicz, Maria
RAPD as a tool for differentiation and identification of yeast
Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
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.
Biotechnologia, vol.71, 4 (2005)-.
0860-7796 ; oai:rcin.org.pl:89086 ; IChB B-67
Library of Institute of Bioorganic Chemistry PAS
Creative Commons Attribution BY-SA 4.0 license
Institute of Bioorganic Chemistry of the Polish Academy of Science
Institute of Bioorganic Chemistry of the Polish Academy of Science
2 paź 2020
17 gru 2019
1188
https://rcin.org.pl/publication/115833
Nazwa wydania | Data |
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RAPD jako metoda różnicowania i identyfikacji drożdży | 2 paź 2020 |
Borkowska, Bożenna
Ziółkowski, Piotr Babula- Skowrońska, Danuta Kaczmarek, Małgorzata Cieśla, Agata Sadowski, Jan
Wojtatowicz, Maria Rymowicz, Waldemar