USE OF RANDOM AMPLIFIED POLYMORPHIC DNA (RAPD-PCR) IN THE CHARACTERIZATION OF WINE YEASTS

The Random Amplified Polymorphic DNA-PCR (RAPD-PCR) technique was eval uated for its use in the taxonomic identification of wine yeast strain s. Differentiation was established among genera (Saccharomyces, Candid a, Pichia, Torulaspora, Hansenula, and Rhodotorula), species (Sacch. c erevisiae, Sacch. exiguus, and Sacch. kluyveri) and 12 strains of Sacc h. cerevisiae. Four of five strains of Rhodotorula mucilaginosa were a lso differentiated. The level of polymorphism detected was relatively low, as amplification patterns of genera were quite similar and no sin gle reaction with one primer was enough to separate all of the Sacchar omyces cerevisiae strains under study. To get a good differentiation o f strains of this species, it was necessary to use the accumulated inf ormation of several reactions.