AI Article Synopsis
- - A study identified 20 yeast strains from food using DNA sequence analysis with universal primers for the rDNA region, comparing the results to traditional phenotyping tests (API 20C AUX).
- - All strains were successfully identified at the species level in the 26S region, with 16 also classified in the ITS1 region.
- - DNA analysis proved more effective at identifying specific yeasts in certain foods where phenotyping methods were inconclusive.
Article Abstract
The identification of 20 strains of yeasts isolated from foods by means of DNA sequence analysis with two kinds of universal primers for the rDNA region was examined, and the results were compared with those of the conventional phenotyping test using API 20C AUX. In the analysis of the 26S region, all 20 yeast strains tested were identified at the species level. In the ITS1 region, 16 strains were also classified at the species level. In addition, all results of DNA sequence analysis were consistent with those of the phenotyping test at the genus level. Furthermore, DNA sequence analysis was able to identify causative yeasts observed in two suspect foods, though phenotyping tests alone failed to identify them.
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