The nature of sourdough yeast microflora was investigated. Samples were collected from different bakeries that do not use starter cultures, but rely on the traditional art of bread making. Pulsed field gel electrophoresis (PFGE), PCR/RFLP of the Non-Transcribed Spacer 2 (NTS2), the inter delta regions and the Internal Transcribed Spacer (ITS) of the ribosomal DNA (rDNA and partial sequencing of the 26S rDNA were used to identify and differentiate the yeast cultures isolated. In particular, PCR/RFLP of the ITS region, with restriction enzyme Hae III made it possible to differentiate Candida milleri from Candida humilis. A high degree of polymorphism was observed in the inter-delta regions of the strains belonging to the S. cerevisiae. species; contrary to what has been mentioned in literature, strains with the same profile are not necessarily identical. Saccharomyces cerevisiae, Saccharomyces cerevisiae old type anamensis, Issatchenkia orientalis, Candida mil[eri and Candida humilis were found to be the predominant species in Sicilian sourdough.

DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs / Pulvirenti, Andrea; C., Caggia; C., Restuccia; Gullo, Maria; Giudici, Paolo. - In: ANNALS OF MICROBIOLOGY. - ISSN 1590-4261. - STAMPA. - 51:(2001), pp. 107-120.

DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs

PULVIRENTI, Andrea;GULLO, Maria;GIUDICI, Paolo
2001

Abstract

The nature of sourdough yeast microflora was investigated. Samples were collected from different bakeries that do not use starter cultures, but rely on the traditional art of bread making. Pulsed field gel electrophoresis (PFGE), PCR/RFLP of the Non-Transcribed Spacer 2 (NTS2), the inter delta regions and the Internal Transcribed Spacer (ITS) of the ribosomal DNA (rDNA and partial sequencing of the 26S rDNA were used to identify and differentiate the yeast cultures isolated. In particular, PCR/RFLP of the ITS region, with restriction enzyme Hae III made it possible to differentiate Candida milleri from Candida humilis. A high degree of polymorphism was observed in the inter-delta regions of the strains belonging to the S. cerevisiae. species; contrary to what has been mentioned in literature, strains with the same profile are not necessarily identical. Saccharomyces cerevisiae, Saccharomyces cerevisiae old type anamensis, Issatchenkia orientalis, Candida mil[eri and Candida humilis were found to be the predominant species in Sicilian sourdough.
51
107
120
DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs / Pulvirenti, Andrea; C., Caggia; C., Restuccia; Gullo, Maria; Giudici, Paolo. - In: ANNALS OF MICROBIOLOGY. - ISSN 1590-4261. - STAMPA. - 51:(2001), pp. 107-120.
Pulvirenti, Andrea; C., Caggia; C., Restuccia; Gullo, Maria; Giudici, Paolo
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/303964
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