AIMS: The present work focuses on the possibility to use conserved primers that amplify yeast ITS1-5.8S-ITS2 ribosomal DNA locus (rDNA) to detect the presence of non-Saccharomyces cerevisiae yeast in fermentation must of bioethanol fermentation process. METHODS AND RESULTS: Total DNA was extracted from pure or mixed yeast cultures containing different cell concentrations and different contaminant/fermenting yeast concentrations and submitted to PCR. Upon improvement of detection limits and DNA extraction protocol, must samples of distillery were checked for the presence of contaminant yeast. Contaminant rDNA bands were detected only in industrial samples during contamination episodes, but not in noncontaminated must. CONCLUSIONS: The method described here could detect the presence of contaminant yeast from industrial must in eight hours after sampling. SIGNIFICANCE AND IMPACT OF THE STUDY: The improved procedure may help to avoid severe contamination episodes at fermentation industries by decreasing the detection time from 5 days to 8 h and possible quantification of contaminant yeasts that can impose economical loss to the process.
AIMS: The present work focuses on the possibility to use conserved primers that amplify yeast ITS1-5.8S-ITS2 ribosomal DNA locus (rDNA) to detect the presence of non-Saccharomyces cerevisiaeyeast in fermentation must of bioethanol fermentation process. METHODS AND RESULTS: Total DNA was extracted from pure or mixed yeast cultures containing different cell concentrations and different contaminant/fermenting yeast concentrations and submitted to PCR. Upon improvement of detection limits and DNA extraction protocol, must samples of distillery were checked for the presence of contaminant yeast. Contaminant rDNA bands were detected only in industrial samples during contamination episodes, but not in noncontaminated must. CONCLUSIONS: The method described here could detect the presence of contaminant yeast from industrial must in eight hours after sampling. SIGNIFICANCE AND IMPACT OF THE STUDY: The improved procedure may help to avoid severe contamination episodes at fermentation industries by decreasing the detection time from 5 days to 8 h and possible quantification of contaminant yeasts that can impose economical loss to the process.
Authors: Carolina Elsztein; João Assis Scavuzzi de Menezes; Marcos Antonio de Morais Journal: J Ind Microbiol Biotechnol Date: 2008-05-28 Impact factor: 3.346
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Authors: Esha Khullar; Angela D Kent; Timothy D Leathers; Kenneth M Bischoff; Kent D Rausch; M E Tumbleson; Vijay Singh Journal: World J Microbiol Biotechnol Date: 2012-12-25 Impact factor: 3.312
Authors: A C M Basílio; P R L de Araújo; J O F de Morais; E A da Silva Filho; M A de Morais; D A Simões Journal: Curr Microbiol Date: 2008-01-08 Impact factor: 2.188
Authors: Alexandre Libanio Silva Reis; Raquel de Fátima Rodrigues de Souza; Rochane Regina Neves Baptista Torres; Fernanda Cristina Bezerra Leite; Patrícia Maria Guedes Paiva; Esteban Espinosa Vidal; Marcos Antonio de Morais Journal: Springerplus Date: 2014-01-20