The use of PCR-RFLP technique for the analysis of yeast contaminants in winemaking
Paweł Satora , Iwona Drożdż , Aleksandra Duda-Chodak , Katarzyna Skrzypiec
AbstractDuring the production of wine may occur infections of microbial, which can negatively affects the quality and characteristics sensory of product. In order to control the quality of given product, molecular techniques are used. They allow to quick and accurate identify of spoilage microorganism. PCR-RFLP method is very useful for study of the yeasts.It is based on amplification of rDNA gene repeat unit, which includes 5,8 rRNA gene and two non-coding internal transcribed spacers ITS1 and ITS2. The PCR products are then subjected to restriction enzyme digestion and electrophoretic separation. During experiments used HaeIII enzyme was also used and identification of yeast strains was made by comparing the length of restriction patterns in agarose gel. This allowed for quick and easy classification of the studied microorganisms. Distinguish between strains of the same species with a single restriction enzyme, proved to be virtually impossible, because of the similar length of the restriction fragments.
|Journal series||Potravinárstvo, ISSN 1338-0230, (B 5 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||5.8-ITS region, microbiological c ontamination, PCR-RFLP, yeasts|
|Not used for evaluation||yes|
|Publication indicators||: 2014 = 0.037|
|Citation count*||1 (2020-04-02)|
|Oświadczenie||Paweł Satora, Iwona Drożdż, Aleksandra Duda-Chodak, Katarzyna Skrzypiec|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.