Rapid identification of pickle yeasts by fluorescent PCR and microtemperature-gradient gel electrophoresis

Abstract

Monitoring the yeast populations within pickle soaking fluid is imperative for ensuring optimum taste, but these analyses have proven time-consuming and expensive, limiting their industrial application. Here, yeasts were identified in the soaking fluid from Japanese radish pickles using fluorescent PCR amplification of the variable D1/D2 region of the 26S rDNA, followed by analysis with microtemperature-gradient gel electrophoresis (micro-TGGE). This smaller version of the normal TGGE apparatus is capable of analyzing samples 10- to 20-fold faster without sacrificing data quality. Each primer set was labeled with a different fluorescent dye, allowing easy isolation of the various PCR products and identification of the bands corresponding to the various yeasts. The results indicate that fluorescent PCR and micro-TGGE may be a useful new method for rapid, easy monitoring of yeast flora in various food industries. This new method can be used on a daily basis to provide overviews of yeast flora during pickle production, allowing producers to quickly grasp pickle readiness at a single glance.

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

“…Kazachstania was the major genus in ZY (66.70%), MT (26.14%), and LB (4.16%). In some fermented foods, VFCs, such as ethyl tetradecanoate, are produced by Kazachstania during fermentation, and play an important role as a flavoring agent ( Tominaga, 2004 ; Kong et al, 2014 ). In addition, Kazachstania can play a vital part in the regulation of yeast communities, and has been detected in many traditional fermented foods, such as sourdough bread ( Lhomme et al, 2015 ), camembert-type cheese ( Bai et al, 2010 ), and wine ( Sun and Liu, 2014 ).…”

Genotyping of Fluconazole-resistant Candida albicans Isolated from Uighurian People in Xinjing (China) Using ALTS/RFLP and Micro-TGGE method

“…Tested strains were genotyped using 25S rDNA genotyping 5) and C. albicans tandem repeating units(ALTS 10,11) )/RFLP. Additionally, we developed a new method combining ALTS/RFLP and micro-temperature gradient gel electrophoresis(μ -TGGE) 12) for discrimination of C. albicans strains.…”