Evaluation of high-resolution melting and other molecular methods in discrimination of <i>Lactobacillus</i>
 isolates

A new method based on high resolution melting (HRM) analysis was developed for the differentiation and classification of the yeast species that cause food spoilage. A total 134 strains belonging to 21 different yeast species were examined to evaluate the discriminative power of HRM analysis. Two different highly variable DNA regions on the 26 rRNA gene were targeted to produce the HRM profiles of each strain. HRM-based grouping was compared and confirmed by (GTG)5 rep-PCR fingerprinting analysis. All of the yeast species belonging to the genera Pichia, Candida, Kazachstania, Kluyveromyces, Debaryomyces, Dekkera, Saccharomyces, Torulaspora, Ustilago, and Yarrowia, which were produced as species-specific HRM profiles, allowed discrimination at species and/or strain level. The HRM analysis of both target regions provided successful discrimination that correlated with rep-PCR fingerprinting analysis. Consequently, the HRM analysis has the potential for use in the rapid and accurate classification and typing of yeast species isolated from different foods to determine their sources and routes as well as to prevent contamination.

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Multi fragment melting analysis system (MFMAS) for one-step identification of lactobacilli

Kesmen

Kılıç

Görmez

et al. 2020

Journal of Microbiological Methods

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Evaluation of high-resolution melting and other molecular methods in discrimination of Lactobacillus isolates

Abstract: The newly developed HRM primers offer a quick and efficient tool for discrimination of lactobacilli, including very closely related Lactobacillus subspecies.

Cited by 3 publications

References 18 publications

Multifragment melting analysis of yeast species isolated from spoiled fruits

Multifragment melting analysis of yeast species isolated from spoiled fruits

Application of high-resolution melting analysis for differentiation of spoilage yeasts

Multi fragment melting analysis system (MFMAS) for one-step identification of lactobacilli

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