A large diversity of Saccharomyces cerevisiae strains are used for baking, brewing, wine making, and other fermentations, each strain having evolved specific characteristics. Individual strains of Saccharomyces cerevisiae may be distinguished based on specific DNA regions, known as inter-delta regions, flanked by Ty-elements. The method can be used to compare the individual genetic profile of a known production strain with those of putative contaminating strains and to compare an actual production culture with previously preserved cultures to check for genetic drift. While the method is very powerful to distinguish individual strains, and it is expected that different strains show different genetic profiles, no guarantee can be provided that strains with identical profiles may not differ in some characteristics, including their origin.
The report will provide a photograph of the genetic profiles of your reference and your test strains and their interpretation.
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Literature:
- Legras JL, Karst F. 2003 Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterisation. FEMS Microbiology Letters 221: 249-255.
- Van Zandycke S, Bertrand D, Daniel H, Douglas P, Helber J, Jenkins D, Kana H, Pawlowski K, Rainieri S, Rosti J, Suzuki K, Togami K, Wimalasena T, Powell C. 2008 PCR applications to brewing: differentiation of brewing yeast strains by PCR fingerprinting. Journal of the American Society of Brewing Chemists 60: 266-270.