Molecular Biological Identification of Active Dry Yeast for Grape Wine

doi:10.7506/spkx1002-6630-200919045

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 200-202.doi: 10.7506/spkx1002-6630-200919045

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Molecular Biological Identification of Active Dry Yeast for Grape Wine

LI Yan1,2，LU Jun1，CUI Jian-dong1,2，YANG Mei-jing1

1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China ；
2. Research and Development Center for Fermentation Engineering of Hebei Province, Shijiazhuang 050018, China

Received:2009-07-06 Online:2009-10-01 Published:2010-12-29
Contact: LI Yan

Abstract

Abstract:

Five commonly used active dry yeasts for grape wine were differentiated and identified by molecular biological techniques. Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and inter-δPCR were used to differentiate and identify at subspecies or even strains level. Five unique inter-δPCR amplification patterns were obtained and molecular sizes of amplified products were predicted.

Key words: active dry yeasts, grape wine, differentiate and identify, PCR-RFLP, inter-δPCR

CLC Number:

LI Yan1,2，LU Jun1，CUI Jian-dong1,2，YANG Mei-jing1. Molecular Biological Identification of Active Dry Yeast for Grape Wine[J]. FOOD SCIENCE, 2009, 30(19 ): 200-202.

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Molecular Biological Identification of Active Dry Yeast for Grape Wine

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