Premium
DIFFERENTIATION OF BREWERY YEAST STRAINS BY DNA FINGERPRINTING
Author(s) -
SCHOFIELD MILES A.,
ROWE SIMON M.,
HAMMOND JOHN R. M.,
MOLZAHN STUART W.,
QUAIN DAVID E.
Publication year - 1995
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1995.tb00850.x
Subject(s) - yeast , dna , restriction enzyme , dna profiling , endonuclease , biology , ecori , transposable element , chemistry , biochemistry , genome , gene
A reliable and reproducible non‐radioactive DNA fingerprinting technique has been used to differentiate between twelve production brewery yeast strains. The method comprises total DNA preparation from the yeast strains, enzymatic digestion of the DNA and analysis of the DNA fragments by “probing” with known DNA labelled with the plant steroid digoxigenin. A range of probes and several enzymes have been investigated. A successful combination is the restriction endonuclease Hind III and a probe derived from Ty1 (a yeast transposable element). The main advantages of this method are its unambiguity, reproducibility and suitability for routine brewery QC use.