Identification of spoilage yeasts in a food-production chain by microsatellite polymerase chain reaction fingerprinting |
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| Affiliation: | 1. Department of Biochemistry and Microbiology, São Paulo State University (UNESP), Rio Claro, SP, Brazil;2. Center for the Study of Social Insects, São Paulo State University (UNESP), Rio Claro, SP, Brazil;3. Department of Plant Protection, São Paulo State University (UNESP), Botucatu, SP, Brazil;1. Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing, 163319, China;2. Department of Bioscience, College of Science and Biotechnology, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing, 163319, China;3. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China;1. Graduate School of Biosphere Science, Hiroshima University, 1-7-1 Kagamiyama, Higashi-Hiroshima 739-8521, Japan;2. Graduate School of Integrated Arts and Sciences, Hiroshima University, 1-7-1 Kagamiyama, Higashi-Hiroshima 739-8521, Japan;1. Departamento de Botânica, Instituto de Ciências Biológicas e da Saúde, Universidade Federal Rural do Rio de Janeiro – UFRRJ, Seropédica, RJ, 23897-000, Brazil;2. Departamento de Biologia Vegetal, Instituto de Biologia, Universidade Estadual de Campinas – UNICAMP, Campinas, SP, 13083-970, Brazil;3. Instituto de Pesquisas Jardim Botânico do Rio de Janeiro, DIPEQ, Rio de Janeiro, RJ, 22460-030, Brazil;1. Graduate School of Science and Technology, Kumamoto University, 2-39-1 Kurokami, Chuo-ku, Kumamoto 860-8555, Japan;2. Osaka Sanitary Co. Ltd., Shin Osaka Park Side Bldg. 2F, 3-8-21 Nishinakajima, Yodogawa-ku, Osaka City, Osaka 532-0011, Japan;3. National Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, Japan;4. Institute of Pulsed Power Science, Kumamoto University, 2-39-1 Kurokami, Chuo-ku, Kumamoto 860-8555, Japan |
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| Abstract: | A survey of yeast strains present in the production chain of mayonnaise and salad dressings was carried out over a period of 14 months. Attempts were made to identify the isolated yeasts with the API system, but identification of all species involved was not possible. In the investigation the performance of the microsatellite polymerase chain reaction (PCR) fingerprinting analysis with the microsatellite oligonucleotide primers (GAC)5and (GTG)5appeared to be superior. Several yeast species were encountered in the production lines but only the speciesZygosaccharomyces bailiiandZygosaccharomyces bisporuswere present in the final products. Only microsatellite PCR fingerprinting analysis allowed discrimination between species of theZygosaccharomycesgenus. In addition, the PCR-based technique allowed the discrimination of different types within theZ. bailiispecies.Z. bailiistrains isolated from spoiled products displayed PCR-fingerprinting types that appeared to be identical to some of those generated by strains isolated from one specific production line. This suggested that microsatellite PCR fingerprinting is useful in tracing back the origin of spoilage outbreaks, and that it can be applied in microbiological quality assurance monitoring systems in industrial environments. |
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