F. Lavallee et al., PCR AND DNA-FINGERPRINTING USED AS QUALITY-CONTROL IN THE PRODUCTION OF WINE YEAST STRAINS, American journal of enology and viticulture, 45(1), 1994, pp. 86-91
Unambiguous identification of wine yeast strains has always been a pri
me concern for the yeast producer. Because of the increasing number of
commercialized strains, novel methodologies had to be developed to id
entify and to certify the origin of the different strains. We present
here our work on DNA fingerprinting and polymerase chain reaction (PCR
) as identification tools. Both methods were tested for their reproduc
ibility and their use to study the genetic stability of more than a hu
ndred wine yeast strains during standard industrial propagation condit
ions. The techniques used herein demonstrated that a wide diversity ex
ists in the strains analyzed, as more than 95% of the profiles could b
e used to uniquely identify the corresponding strain.