RT Journal Article
SR Electronic
T1 Use of Random Amplified Polymorphic DNA (RAPD-PCR) in the Characterization of Wine Yeasts
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 204
OP 208
DO 10.5344/ajev.1995.46.2.204
VO 46
IS 2
A1 Quesada, M. P.
A1 Cenis, J. L.
YR 1995
UL http://www.ajevonline.org/content/46/2/204.abstract
AB The Random Amplified Polymorphic DNA-PCR (RAPD-PCR) technique was evaluated for its use in the taxonomic identification of wine yeast strains. Differentiation was established among genera (Saccharomyces, Candida, Pichia, Torulaspora, Hansenula, and Rhodotorula), species (Sacch. cerevisiae, Sacch. exiguus, and Sacch. kluyven) and 12 strains of Sacch. cerevisiae. Four of five strains of Rhodotorula mucilaginosa were also differentiated. The level of polymorphism detected was relatively low, as amplification patterns of genera were quite similar and no single reaction with one primer was enough to separate all of the Saccharomyces cerevisiae strains under study. To get a good differentiation of strains of this species, it was necessary to use the accumulated information of several reactions.