Literature DB >> 27129880

Comparative analysis of genetic polymorphisms among Monascus strains by ISSR and RAPD markers.

Cheng-Long Yang1, Xiao-Ping Wu2, Bingzhi Chen2, Si-Shan Deng3, Zhang-E Chen2, Ying-Ying Huang1, Shan-Shan Jin2.   

Abstract

BACKGROUND: The genus Monascus includes several species of fungi valued across Asia for their culinary uses and diverse medicinal properties. In this study, we evaluated the applicability of random amplified polymorphic DNA (RAPD) and inter-simple sequence repeats (ISSR) markers in characterizing the genetic diversity in 41 Monascus strains collected from various regions of Fujian Province, the leading producer of Monascus in China.
RESULTS: Seven screened ISSR primers generated 56 polymorphic bands, of which 93.33% were polymorphic. The genetic similarity coefficients (GSC) of the strains ranged from 0.50 to 1.00. Comparative sequence analysis using seven screened RAPD primers amplified a total of 49 polymorphic bands, of which 81.67% were polymorphic; GSC values ranged from 0.62 to 1.00.
CONCLUSION: Correlation analysis revealed a significant positive correlation in genetic distances assessed using above two markers, which indicated they were suitable for Monascus species characterization. ISSR markers were more suitable for the classification and determination of Monascus species, while RAPD markers appear to be preferable for analyzing the differences among strains within the same species. Our study revealed that Monascus possesses rich genetic diversity, and that the genetic relationships among the selected strains were, to a very limited extent, correlated to their geographical variation.
© 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Keywords:  Monascus; cluster analysis; genetic diversity; molecular marker

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Year:  2016        PMID: 27129880     DOI: 10.1002/jsfa.7780

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN: 0022-5142            Impact factor:   3.638


  2 in total

1.  Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine.

Authors:  Anqi Liu; Xu Yang; Quanyou Guo; Baoguo Li; Yao Zheng; Yuzhuo Shi; Lin Zhu
Journal:  Foods       Date:  2022-04-11

2.  Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine.

Authors:  Ying-Ying Huang; Zhang-Cheng Liang; Xiao-Zi Lin; Zhi-Gang He; Xiang-Yun Ren; Wei-Xin Li; István Molnár
Journal:  Food Res Int       Date:  2021-01-18       Impact factor: 6.475

  2 in total

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