Identification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of India | Zendy

Shankar P. Sha | Zendy; Anu Anupama | Zendy; Pooja Pradhan | Zendy; G. S. Prasad | Zendy; Jyoti Prakash Tamang | Zendy

Open Access

Identification 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,

G. 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

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