Characterization of oenological strains of Saccharomyces cerevisiae using cellular fatty acid and mtDNA restriction polymorphism analysis.

  1. Gutierrez, A.R. 3
  2. López, R. 1
  3. Santamaría, P. 1
  4. Sevilla, M.J. 2
  1. 1 Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
    info

    Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja

    Logroño, España

  2. 2 Universidad del País Vasco/Euskal Herriko Unibertsitatea
    info

    Universidad del País Vasco/Euskal Herriko Unibertsitatea

    Lejona, España

    ROR https://ror.org/000xsnr85

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

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Revista:
Sciences des Aliments

ISSN: 0240-8813

Ano de publicación: 2000

Volume: 20

Número: 3

Páxinas: 321-330

Tipo: Artigo

DOI: 10.3166/SDA.20.321-330 SCOPUS: 2-s2.0-0040191634 WoS: WOS:000089788300003 GOOGLE SCHOLAR

Outras publicacións en: Sciences des Aliments

Resumo

Cellular fatty acid analysis and mitochondrial DNA restriction analysis are compared for categorizing isolates of Saccharomyces cerevisiae. The two methods gave similar results when seven isolates were studied, with three groups being differentiated. However, the results obtained with the mitochondrial DNA restriction analysis were clearer and easier to interpret than the results obtained with the cellular fatty acid analysis. Moreover, this latter technique was not adequate when a high number of samples were studied.