Differentiation of Brewing and Related Yeasts Based on PCR Amplification and Restriction Fragment Length Polymorphism of Ribosomal DNA
作者:G. Morakile、J. L. F. Kock、W. van Zyl、C. H. Pohl、B. C. Viljoen
DOI:10.1002/j.2050-0416.2002.tb00536.x
日期:——
A study to differentiate commercially applied brewing yeasts selected from the culture collection of the University of the Free State from related yeasts of the genus Saccharomyces using PCR amplification and RFLP of the internal transcribed spacers region was conducted. Differentiation was dependent on the restriction enzymes used to digest the amplified rDNA. Digestion with Hae III, Cfo I, Sau 3AI
进行了一项研究,使用 PCR 扩增和内部转录间隔区的 RFLP 来区分从自由州大学的培养物收藏中选择的商业应用的酿酒酵母与酵母属的相关酵母。分化取决于用于消化扩增的 rDNA 的限制性内切酶。用 Hae III、Cfo I、Sau 3AI 和 Msp I 消化将酵母属的代表分成几个独特的组。对于 Msp I,两种酿造菌株的 DNA 模式相似,但可以与 Sacch 区分开来。酿酒酵母和其他经过测试的物种。也可以区分 Saccharomyces sensu stricto 组的一些成员,即 Sacch。巴亚努斯和萨奇。来自 Sacch 的 Pastorianus。酿酒酵母和 Sacch。悖论使用 Hae III 和 Sacch。