Abstract
A total of forty-five wild yeast strains were isolated from five traditional Greek wheat sourdoughs. Strains were identified using the classical identification technique along with the sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole cell proteins (SDS-PAGE), Fourier transform-infrared spectroscopy (FT-IR) and the randomly amplified polymorphic DNA-polymerase chain reaction analysis (RAPD-PCR). The latter methods confirmed the classical identification. According to the results obtained, fourteen strains were identified as Saccharomyces cerevisiae strains, twenty-five as Pichia membranaefaciens strains and six as Yarrowia lipolytica.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Bread / microbiology*
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DNA, Fungal / analysis
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DNA, Fungal / genetics
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Electrophoresis, Polyacrylamide Gel
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Greece
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Hydrogen-Ion Concentration
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Pichia / classification
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Pichia / genetics
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Pichia / isolation & purification
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Polymerase Chain Reaction
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Random Amplified Polymorphic DNA Technique
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Saccharomyces cerevisiae / classification
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Saccharomyces cerevisiae / genetics
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Saccharomyces cerevisiae / isolation & purification
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Saccharomycetales / classification
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Saccharomycetales / genetics
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Saccharomycetales / isolation & purification
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Spectroscopy, Fourier Transform Infrared
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Yeasts / classification*
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Yeasts / genetics
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Yeasts / isolation & purification*