DIFFERENTIATION OF REFERENCE AND INDUSTRIAL BAKER’S YEAST STRAINS BY CLASSICAL BIOCHEMICAL TESTS AND PCR-RAPD METHOD
 
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Pol. J. Food Nutr. Sci. 2009;59(1):73–79
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ABSTRACT
The purpose of the study was to apply traditional and genetic methods for discrimination of baker’s yeasts strains. The analysed strains were subjected to preliminary morphological characterization by microscopic and physiological observations by means of API 20 C AUX tests. Their DNA analyses were then carried out using the RAPD technique with the following primers: AB1-12 (5’CCTTGACGCA 3’), primer 21 (5’GCTCGTCGCT 3’), and primer 24 (5’GCGTGACTTG 3’). The analysis of assimilation and genetics profiles showed both similarity and differences between the investigated strains. As a result, the following groups of strains of baker’s yeast have been discriminated: I group: 2200, 2200 – 3PJ, 2200-4PJ; II group: I1, I2, AFr; III group: IRHS, 102, D1; and IV group: HH. The strain ATCC 2366 showed different profiles in both methods regarding to the investigated strains of bakers yeasts, which proved the usefulness of these methods in strains discrimination within the S. cerevisiae species.
ISSN:1230-0322