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Analysis of production brewing strains of yeast by DNA fingerprinting
Author(s) -
Wightman P.,
Quain D.E.,
Meaden P.G.
Publication year - 1996
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1996.tb01115.x
Subject(s) - southern blot , ecori , brewing , yeast , biology , saccharomyces cerevisiae , transposable element , dna , dna profiling , restriction enzyme , blot , dna–dna hybridization , genetics , fermentation , biochemistry , gene , genome
P. WIGHTMAN, D.E. QUAIN AND P. G. MEADEN. 1996. Production brewing strains of the yeast Saccharomyces cerevisiae were analysed by DNA fingerprinting, using a Southern blotting and hybridization procedure and employing the Tyl‐15 transposon as a probe. The ability to differentiate readily between strains was very dependent on the restriction enzyme used to digest the DNA prior to Southern blotting and hybridization; the enzymes Eco RI, Pst I and Sal I were found to be particularly useful in this respect. The method was applicable to the differentiation of both ale and lager yeasts, and was sufficiently sensitive to distinguish between very closely related strains. DNA fingerprinting by this approach confirmed, for example, that a flocculent strain isolated during a production‐scale fermentation with a lager yeast was genotypically different from the parent.