Identification of yeast strains using the polymerase chain reaction

Autor:	Frédérique Ness, Michel Aigle, Laurent Dulau, Denis Dubourdieu, Francois Lavallée
Rok vydání:	1993
Předmět:	Genetics Nutrition and Dietetics biology Oligonucleotide Saccharomyces cerevisiae Yeast strain biology.organism_classification Yeast law.invention law Gene duplication Agronomy and Crop Science Yeast genome Polymerase chain reaction Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 62:89-94
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740620113
Popis:	Commonly used techniques for the identification of industrial yeast strains are usually time-consuming and cumbersome. Moreover, some of these methods may give ambiguous results. A novel strategy has been developed for identifying yeast strain employing polymerase chain reaction technology. Using customised oligonucleotides, some regions of the yeast genome between δ elements are amplified to give an ‘amplified’ sequence polymorphisml (Skolnick and Wallace 1988) characteristic of the strains. With this technique it is possible to identify individual strains of Saccharomyces cerevisiae.
Databáze:	OpenAIRE
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