A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains

Int J Food Microbiol. 2005 Jun 15;101(3):333-9. doi: 10.1016/j.ijfoodmicro.2004.10.049.

Abstract

In this paper new primers, annealing to the ITS2 region, were used to obtain a PCR product that was subsequently subjected to Temperature Gradient Gel Electrophoresis (TGGE) analysis. The PCR-TGGE method performed was able to distinguish Saccharomyces cerevisiae and S. paradoxus and distinguish between strains of S. cerevisiae. Direct analysis of S. cerevisiae and S. paradoxus ecology in musts were also performed.

MeSH terms

  • Base Sequence
  • DNA Primers
  • DNA, Fungal / analysis
  • DNA, Fungal / genetics
  • Electrophoresis, Polyacrylamide Gel / methods*
  • Fermentation
  • Food Microbiology
  • Polymerase Chain Reaction / methods*
  • Saccharomyces cerevisiae / classification*
  • Saccharomyces cerevisiae / genetics*
  • Saccharomyces cerevisiae / isolation & purification
  • Species Specificity
  • Wine / microbiology*

Substances

  • DNA Primers
  • DNA, Fungal