Identification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of India

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• 作者：Shankar P. Sha^a ; Anu Anupama^a ; Pooja Pradhan^a ; Gandham S. Prasad^b ; Jyoti P. Tamang^a ; ^{jyoti_tamang@hotmail.com}
• 关键词：amylolytic starter ; denaturing gradient gel electrophoresis ; marcha ; polymerase chain reaction ; Sikkim ; Wickerhamomyces anomalus
• 刊名：Journal of Ethnic Foods
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：3
• 期：4
• 页码：292-296
• 全文大小：493 K
• 卷排序：3

文摘

Marcha is an ethnic amylolytic starter that is used to ferment boiled cereals to produce alcoholic drinks, commonly called jaanr, in the Himalayan Regions of Sikkim and Darjeeling of India.MethodsThe aim of this study was to investigate yeast flora of marcha collected from Sikkim in India by phenotypic characterization and polymerase chain reaction–denaturing gradient gel electrophoresis (PCR-DGGE).ResultsThe average load of yeast in marcha was 6.0 × 108 colony-forming units/g. The phenotypic characterization of yeast isolates from marcha showed the presence of Candida, Pichia, Torulospora, Schizosaccharomyces, Kluveromyces, Issatchenki, and Saccharomycopsis. The PCR-DGGE bands showed the dominance of Wickerhamomyces anomalus (72%) and Pichia anomalus (28%) in marcha. W. anomalus was reported for the first time from marcha using PCR-mediated DGGE.ConclusionThis is the first report on the yeast community associated with marcha analyzed by PCR-mediated DGGE.