Identification of food and beverage spoilage yeasts from DNA sequence analyses

Kurtzman, Cletus P.

doi:10.1016/j.ijfoodmicro.2015.05.023

Cited by 31 publications

(19 citation statements)

References 63 publications

(59 reference statements)

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“…A complete agreement was observed between rep‐PCR analysis and MFMA. Nowadays, for the identification of a large number of isolates recovered from any microbial communities, primary grouping before sequencing is generally performed using one of the most common DNA fingerprint methods like rep‐PCR, RADP‐PCR or PFGE; these are all time‐consuming and have poor repeatability (Kurtzman ; Bernreiter ). In this study, when the melting characteristics of all the DNA fragments for each species were simultaneously assessed, an excellent discrimination and perfect classification was observed.…”

Section: Discussionmentioning

confidence: 99%

“…During the last two decades, numerous genotypic techniques have been applied for the characterization, identification and typing of yeasts isolated from foods. Yeast species can be exactly identified by sequence analysis of ribosomal RNA (rRNA) genes and their internal transcribed spacers (ITS) regions (Kurtzman andRobnett 1998, 2003;Fell et al 2000;Kurtzman and Fell 2006). But, despite the high accuracy of sequencing, it is an expensive method, which is enough to prevent the identification of a large number of isolates.…”

Section: Introductionmentioning

confidence: 99%

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Multifragment melting analysis of yeast species isolated from spoiled fruits

2018

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Multifragment melting analysis of yeast species isolated from spoiled fruits

2018

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“…Genome-wide genotyping techniques such as amplified fragment length polymorphism (AFLP), pulsed-field gel electrophoresis (PFGE), and multilocus sequence typing (MLST) can be also applied. In yeast species, the use of domains 1 and 2 (D1/D2) of the LSU rRNA gene in association with the ITS region is widely accepted as a powerful tool for rapid species identification and presumptive detection of previously unknown lineages [47]. Moreover, yeast identification in clinical diagnostics is widely supported by commercial biochemical tools like API ID32C, AuxaColor, and VITEK 2 systems [48].…”

Section: Characterization Of Biological Resourcesmentioning

confidence: 99%

Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

et al. 2019

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Microorganisms represent most of the biodiversity of living organisms in every ecological habitat. They have profound effects on the functioning of any ecosystem, and therefore on the health of our planet and of human beings. Moreover, microorganisms are the main protagonists in food, medical and biotech industries, and have several environmental applications. Accordingly, the characterization and preservation of microbial biodiversity are essential not only for the maintenance of natural ecosystems but also for research purposes and biotechnological exploitation. In this context, culture collections (CCs) and microbial biological resource centres (mBRCs) are crucial for the safeguarding and circulation of biological resources, as well as for the progress of life sciences. This review deals with the expertise and services of CCs, in particular concerning preservation and characterization of microbial resources, by pointing to the advanced approaches applied to investigate a huge reservoir of microorganisms. Data sharing and web services as well as the tight interconnection between CCs and the biotechnological industry are highlighted. In addition, guidelines and regulations related to quality management systems (QMSs), biosafety and biosecurity issues are discussed according to the perspectives of CCs and mBRCs.

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“…For superior identification rates among closely related yeast species/strains, in addition to ITS sequencing, the D1/D2 domain of the 26S rRNA gene can be sequenced in parallel .…”

Section: Current Standards and Existing Microbiological Practicesmentioning

confidence: 99%

The changing face of microbial quality control practices in the brewing industry: Introducing mass spectrometry proteomic fingerprinting for microbial identification

et al. 2017

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Microbiological quality control testing in breweries is essential for maintaining high product quality and should be performed routinely. The effects of microbial contamination, derived from organisms including bacteria, wild yeast and mould, can range from comparatively minor changes in beer flavour and fermentation performance to gross flavour and aroma defects, turbidity problems and reduced yeast performance. Further implications of batch contamination include significant financial loss and decreased consumer confidence. This review discusses current microbiology testing techniques and their limitations, then focuses on new developments and technologies for routine microbiological control testing. The adoption of new technologies such as proteomic fingerprinting by mass spectrometry would allow breweries to conduct more extensive microbiological analyses that are currently cost‐ and time‐prohibitive, particularly for small breweries. Copyright © 2017 The Institute of Brewing & Distilling

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Identification of food and beverage spoilage yeasts from DNA sequence analyses

Cited by 31 publications

References 63 publications

Multifragment melting analysis of yeast species isolated from spoiled fruits

Multifragment melting analysis of yeast species isolated from spoiled fruits

Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

The changing face of microbial quality control practices in the brewing industry: Introducing mass spectrometry proteomic fingerprinting for microbial identification

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