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.
CITATION STYLE
Paramithiotis, S., Müller, M. R. A., Ehrmann, M. A., Tsakalidou, E., Seiler, H., Vogel, R., & Kalantzopoulos, G. (2000). Polyphasic identification of wild yeast strains isolated from Greek sourdoughs. Systematic and Applied Microbiology, 23(1), 156–164. https://doi.org/10.1016/S0723-2020(00)80057-0
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