PCR-TTGE and RAPD-PCR Techniques to Analyze Saccharomyces cerevisiae and Saccharomyces carlsbergensis Isolated from Craft Beers
Cristina Giusto1, Lucilla Iacumin1, Giuseppe Comi1, Stefano Buiatti1 and Marisa Manzano1,2
1 Department of Food Science, University of Udine, via Marangoni 97, 33100 Udine, Italy
2 Corresponding author. E-mail: Marisa.Manzano@uniud.it
J. Inst. Brew. 112(4), 340–345, 2006 | VIEW ARTICLE
ABSTRACT
In the Friuli Venezia Giulia region (North East of Italy) the production of craft beers has been increasing constantly. Usually microbreweries use yeasts supplied by Italian or foreign industrial breweries for beer production. Yeast species are often not known, moreover the vitality, the viability, the physiological state and the number of generation are not known. To improve the quality of the final product it is important to evaluate the quality of the yeast strain used and the lactic acid bacteria contamination. Various molecular methods have been developed to compare genetic characteristics of yeast strains used in beer and wine production. The methods proposed in this work, PCRTTGE and RAPD-PCR techniques, allow the comparison of specific DNA sequences to identify and /or characterize yeast strains. The molecular methods are faster than traditional methods and they allowed the identification of the strains analysed as S. cerevisiae and the intraspecies differentiation among yeast strains tested within 8 h after cell growth.
Key words:
craft beers, lactic acid bacteria, PCR-TTGE RAPD-PCR, yeast.
Publication no. G-2006-1310-474 ©2006 The Institute & Guild of Brewing