GENETIC AND BIOCHEMICAL-CHARACTERIZATION OF SACCHAROMYCES-CEREVISIAE INDUSTRIAL STRAINS

Authors
KUNZE G KUNZE I BARNER A SCHULZ R
Citation
G. Kunze et al., GENETIC AND BIOCHEMICAL-CHARACTERIZATION OF SACCHAROMYCES-CEREVISIAE INDUSTRIAL STRAINS, Fresenius' journal of analytical chemistry, 346(6-9), 1993, pp. 868-871
Citations number
14
Categorie Soggetti
Chemistry Analytical
Journal title
Fresenius' journal of analytical chemistry → ACNP
ISSN journal
09370633
Volume
346
Issue
6-9
Year of publication
1993
Pages
868 - 871
Database
ISI
SICI code
0937-0633(1993)346:6-9<868:GABOSI>2.0.ZU;2-P
Abstract
Different brewing and wine yeast strains were characterized by means o f different genetical and biochemical techniques like pulsed-field gel electrophoresis, DNA-finger printing and one-dimensional SDS-polyacry lamide gel electrophoresis of secretory proteins. By combination of al l three methods it was possible to distinguish each yeast strain from the other. Especially, pulsed-field gel electrophoresis was the approp riate method for distinguishing the strains.