CLASSIFICATION OF SACCHAROMYCES-CEREVISIAE STRAINS BY GENETIC AND BIOCHEMICAL METHODS

Methods were tested to classify brewing yeast strains. Different techn iques like pulsed-field gel electrophoresis, DNA-ringer printing and o ne-dimensional SDS-polyacrylamide gel electrophoresis of intracellular and secretory proteins and enzyme activity tests were used to analyse five different brewing yeasts, further the Saccharomyces cerevisiae l aboratory strain S288C and a strain each of the S. cerevisiae varietie s diastaticus and uvarum, respectively. Pulsed-field gel electrophores is and DNA-finger printing were found to be appropriate methods to dis tinguish these strains whereas protein electrophoresis and enzyme acti vity only support data obtained by genetical analyses.