Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products

Abstract

C. ANDRIGHETTO, E. PSOMAS, N. TZANETAKIS, G. SUZZI and A. LOMBARDI.2000In the present work randomly amplified polymorphic DNA–polymerase chain reaction (RAPD–PCR) with primers M13 and RF2 was applied to the identification at species level of yeast strains isolated from cheeses. RAPD–PCR analysis of the type strains of different yeast species gave distinctive band profiles that allowed a clear differentiation of all the considered species. Forty‐two of the 48 dairy associated yeasts were clearly assigned to the species Saccharomyces cerevisiae, Kluyveromyces marxianus (anamorph Candida kefyr), Kluyveromyces lactis (anamorph Candida sphaerica), Debaryomyces hansenii (anamorph Candida famata), Yarrowia lipolytica and Torulaspora delbrueckii (anamorph Candida colliculosa). The method, which is rapid and easy to perform, could be a useful tool for the identification of yeasts present in dairy products.