In this paper new primers, annealing to the ITS2 region, were used to obtain a PCR product that was subsequently subjected to Temperature Gradient Gel Electrophoresis (TGGE) analysis. The PCR-TGGE method performed was able to distinguish Saccharomyces cerevisiae and S. paradoxus and distinguish between strains of S. cerevisiae. Direct analysis of S. cerevisiae and S. paradoxtis ecology in musts were also performed. (c) 2005 Elsevier B.V. All rights reserved.
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains / Marisa Manzano, Luca Cocolin, Lucilla Iacumin, Carlo Cantoni, Giuseppe Comi. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - 101:3(2005), pp. 333-339. [10.1016/j.ijfoodmicro.2004.10.049]
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains
C.A. Cantoni;
2005
Abstract
In this paper new primers, annealing to the ITS2 region, were used to obtain a PCR product that was subsequently subjected to Temperature Gradient Gel Electrophoresis (TGGE) analysis. The PCR-TGGE method performed was able to distinguish Saccharomyces cerevisiae and S. paradoxus and distinguish between strains of S. cerevisiae. Direct analysis of S. cerevisiae and S. paradoxtis ecology in musts were also performed. (c) 2005 Elsevier B.V. All rights reserved.
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