Microsatellite analysis for Saccharomyces cerevisiae in cooked bread
Microsatellite analysis for Saccharomyces cerevisiae in cooked bread
复制标题
熟面包中酿酒酵母的微卫星分析
DOI：
10.1007/s12161-017-1128-3
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发表时间：
2018
影响因子：
2.9
通讯作者：
Suzuki M
中科院分区：
文献类型：
--
作者：
Nagano H;Inoue E;Inoue-Murayama M;Suzuki M
自古以来，面包就是人类的主食。许多酵母菌株已被用于在面包制作过程中使面团发酵。然而，这些菌株的遗传关系和特征还不清楚。在这项研究中，我们分析了几个。利用微卫星多态性分析。首先，我们从熟面包（烤，蒸，炸）中提取DNA并分析。利用6个微卫星位点对S.使用熟面包作为酵母DNA来源的微卫星多态性。
Bread has been a staple of the human diet since antiquity. ManySaccharomyces cerevisiaestrains have been used in raising the dough during bread-making. However, the genetic relationships and characteristics of these strains are not well understood. In this study, we analyzed severalS. cerevisiaestrains using microsatellite polymorphism. First, we extracted DNA from cooked bread (baked, steamed, and fried) and analyzedS. cerevisiaepolymorphisms using six microsatellite loci, which is half of the subset reported previously.To the best of our knowledge, this is the first report that demonstrates the possibility of analyzingS. cerevisiaemicrosatellite polymorphisms using cooked bread as a source of yeast DNA.