ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Yeast-13: Differentiation of Brewing Yeast Strains by PCR Fingerprinting

ASBC Methods of Analysis

Microbiology

Yeast-13
Differentiation of Brewing Yeast Strains by PCR Fingerprinting

VIEW METHOD

Summary
Brewing yeast strains can be differentiated on the basis of their DNA structure and composition. While there are many DNA fingerprinting methods available, polymerase chair reaction offers a quick and simple process for the differentiation of strains. This method describes the process in which oligonucleotide primers that bind to complementary regions within yeast delta sequences are used to produce a DNA fingerprint.