Application of high-resolution melting analysis for differentiation of spoilage yeasts


Erdem M., KESMEN Z., Ozbekar E., ÇETİN B., Yetim H.

JOURNAL OF MICROBIOLOGY, vol.54, no.9, pp.618-625, 2016 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 54 Issue: 9
  • Publication Date: 2016
  • Doi Number: 10.1007/s12275-016-6017-8
  • Journal Name: JOURNAL OF MICROBIOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.618-625
  • Erciyes University Affiliated: Yes

Abstract

A new method based on high resolution melting (HRM) analysis was developed for the differentiation and classification of the yeast species that cause food spoilage. A total 134 strains belonging to 21 different yeast species were examined to evaluate the discriminative power of HRM analysis. Two different highly variable DNA regions on the 26 rRNA gene were targeted to produce the HRM profiles of each strain. HRM-based grouping was compared and confirmed by (GTG)5 rep-PCR fingerprinting analysis. All of the yeast species belonging to the genera Pichia, Candida, Kazachstania, Kluyveromyces, Debaryomyces, Dekkera, Saccharomyces, Torulaspora, Ustilago, and Yarrowia, which were produced as species-specific HRM profiles, allowed discrimination at species and/or strain level. The FIRM analysis of both target regions provided successful discrimination that correlated with rep-PCR fingerprinting analysis. Consequently, the HRM analysis has the potential for use in the rapid and accurate classification and typing of yeast species isolated from different foods to determine their sources and routes as well as to prevent contamination.