+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Identification of food and beverage spoilage yeasts from DNA sequence analyses



Identification of food and beverage spoilage yeasts from DNA sequence analyses



International Journal of Food Microbiology 213: 71-78



Detection, identification and classification of yeasts have undergone major changes in the last decade and a half following application of gene sequence analyses and genome comparisons. Development of a database (barcode) of easily determined DNA sequences from domains 1 and 2 (D1/D2) of the nuclear large subunit rRNA gene and from ITS now permits many laboratories to identify species quickly and accurately, thus replacing the laborious and often inaccurate phenotypic tests previously used. Phylogenetic analysis of gene sequences has resulted in a major revision of yeast systematics resulting in redefinition of nearly all genera. This new understanding of species relationships has prompted a change of rules for naming and classifying yeasts and other fungi, and these new rules are presented in the recently implemented International Code of Nomenclature for algae, fungi, and plants (Melbourne Code). The use of molecular methods for species identification and the impact of Code changes on classification will be discussed, especially in the context of food and beverage spoilage yeasts.

(PDF emailed within 0-6 h: $19.90)

Accession: 058039297

Download citation: RISBibTeXText

PMID: 26051959

DOI: 10.1016/j.ijfoodmicro.2015.05.023


Related references

A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts. Antonie van Leeuwenhoek 107(4): 961-970, 2016

Evaluation of the Biolog system for the identification of food and beverage yeasts. Letters In Applied Microbiology. 24(6): 455-459, 1997

Identification of spoilage yeasts in a food-production chain by microsatellite polymerase chain reaction fingerprinting. Food Microbiology (London) 13(1): 59-67, 1996

Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactions. Applied and Environmental Microbiology 77(13): 4344-4351, 2011

Studies on the microbial spoilage of canned food I Isolation and identification of some spoilage bacteria. 1959

Food spoilage yeasts. Spencer, J F T And D M Spencer (Ed ) Yeast Technology Vi+407p Springer-Verlag: Berlin, West Germany; New York, New York, Usa Illus 124-166, 1990

Spoilage of food by yeasts. Food technology: 31 (2) 57-61, 1977

Yeasts and food spoilage. de Winde, Johannes H , Reprint Author Functional genetics of industrial yeasts: 273-295, 2003

Food-spoilage yeasts. The yeasts Volume 5: yeast technology (Ed. 2): 435-516, 1993

Yeasts in food spoilage: An update. Food technology 33(1): 76-80, 1979

Yeasts as food spoilage agents. Food technology in Australia 30(11): 420-423, 1978

Handbook of food spoilage yeasts. 1996

Induction of sporulation in food spoilage yeasts. Mycopathologia 90(1): 41-45, 1985

Resistance of some food spoilage yeasts to preservatives. Food technology in Australia: 26 (6) 238-238, 1974