Publication details

Comparison of DNA-based techniques for differentiation of production strains of ale and lager brewing yeast

Authors

KOPECKÁ Jana NĚMEC Miroslav MATOULKOVÁ Dagmar

Type Article in Periodical
Magazine / Source Journal of Applied Microbiology
MU Faculty or unit

Faculty of Science

Citation
Doi http://dx.doi.org/10.1111/jam.13116
Field Microbiology, virology
Keywords ale; brewing yeast; karyotyping; lager; mtDNA-RFLP; multiplex PCR; PCR-RFLP; RAPD-PCR; Saccharomyces cerevisiae; Saccharomyces pastorianus; Saccharomyces bayanus
Description Brewing yeasts are classified into two species—Saccharomyces pastorianus and Saccharomyces cerevisiae. Most of the brewing yeast strains are natural interspecies hybrids typically polyploids and their identification is thus often difficult giving heterogenous results according to the method used. We performed genetic characterization of a set of the brewing yeast strains coming from several yeast culture collections by combination of various DNA-based techniques. The aim of this study was to select a method for species-specific identification of yeast and discrimination of yeast strains according to their technological classification. PCR-RFLP of HIS4 gene and RAPD-PCR of genomic DNA are reliable and suitable methods for fast identification of yeast strains. RAPD-PCR with primer 21 is a fast and reliable method applicable for differentiation of brewing yeasts with only 35% similarity of fingerprint profile between the two main technological groups (ale and lager) of brewing strains. Significance and Impact of the Study: It was proved that PCR-RFLP method of HIS4 gene enables precise discrimination among three technologically important Saccharomyces species. Differentiation of brewing yeast to the strain level can be achieved using the RAPD-PCR technique.
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