Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas

摘要

Forty-three yeast isolates derived from various fermented foods, alcoholic beverages and traditional inocula of Western Himalayas were characterized by using traditional and molecular techniques. Traditional characterization identified these isolates as belonging to seven genera and eight species. Twenty-three yeast isolates were identified as Saccharomyces cerevisiae, six as Debaromyces hansenii, five as Issatchenkia orientalis, four as Saccharomyces fermentati, two as Schizosaccharomyces pombe and one each as Endomyces fibuliger, Brettanomyces bruxellensis and Candida tropicalis. The molecular characterization using four marker systems i.e. universal rice primers (URP), randomly amplified polymorphic DNA (RAPD), inter simple sequence repeat (ISSR) and delta typing was carried out, which revealed strainal level differences along with geographical origin clustering of various yeast isolates which otherwise could not be revealed through conventional characterization. URP markers were found to be best for revealing the genetic polymorphism hidden among forty-three yeast isolates followed by delta typing, RAPD and ISSR. In the above study, URP 6R and URP 9F were found to be species specific thereby producing specific banding pattern for a specific species.