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Identification of spoilage yeasts in a food-production chain by microsatellite polymerase chain reaction fingerprinting

Food Microbiology (London) 13(1): 59-67
Identification of spoilage yeasts in a food-production chain by microsatellite polymerase chain reaction fingerprinting
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)-5 and (GTG)-5 appeared to be superior. Several yeast species were encountered in the production lines but only the species Zygosaccharomyces bailii and Zygosaccharomyces bisporus were present in the final products. Only microsatellite PCR fingerprinting analysis allowed discrimination between species of the Zygosaccharomyces genus. In addition, the PCR-based technique allowed the discrimination of different types within the Z. bailii species. Z. bailii strains 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.

Accession: 002863800

DOI: 10.1006/fmic.1996.0008

Download PDF Full Text: Identification of spoilage yeasts in a food-production chain by microsatellite polymerase chain reaction fingerprinting

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