Open AccessIdentification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of India
Author(s) -
Shankar P. Sha,
Anu Anupama,
Pooja Pradhan,
Gandham S. Prasad,
Jyoti Prakash Tamang
Publication year - 2016
Publication title -
journal of ethnic foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 18
eISSN - 2352-619X
pISSN - 2352-6181
DOI - 10.1016/j.jef.2016.11.009
Subject(s) - temperature gradient gel electrophoresis , polymerase chain reaction , yeast , biology , pichia , microbiology and biotechnology , genetics , gene , 16s ribosomal rna , pichia pastoris , recombinant dna
Background: Marcha is an ethnic amylolytic starter that is used to ferment boiled cereals to produce alcoholic drinks, commonly called jaanr, in the Himalayan Regions of Sikkim and Darjeeling of India.Methods: The aim of this study was to investigate yeast flora of marcha collected from Sikkim in India by phenotypic characterization and polymerase chain reaction–denaturing gradient gel electrophoresis (PCR-DGGE).Results: The average load of yeast in marcha was 6.0 × 108 colony-forming units/g. The phenotypic characterization of yeast isolates from marcha showed the presence of Candida, Pichia, Torulospora, Schizosaccharomyces, Kluveromyces, Issatchenki, and Saccharomycopsis. The PCR-DGGE bands showed the dominance of Wickerhamomyces anomalus (72%) and Pichia anomalus (28%) in marcha. W. anomalus was reported for the first time from marcha using PCR-mediated DGGE.Conclusion: This is the first report on the yeast community associated with marcha analyzed by PCR-mediated DGGE