AFLP analysis of type strains and laboratory and industrial strains of <i>Saccharomyces sensu stricto</i> and its application to phenetic clustering
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<jats:title>Abstract</jats:title><jats:p>Using nine primer pairs, amplified fragment length polymorphism (AFLP) analysis was conducted to characterize industrial, laboratory and type strains of <jats:italic>Saccharomyces sensu stricto. S. cerevisiae, S. bayanus, S. carlsbergensis</jats:italic> and <jats:italic>S. paradoxus</jats:italic> had species‐specific AFLP profiles, with some variations among the strains. Nineteen wine, ale, bakery, whisky and laboratory strains of <jats:italic>S. cerevisiae</jats:italic> were differentiated by two primer pairs, while out of 19 strains of sake yeast, two groups consisting of two and eight strains were not differentiated using nine primer pairs. A phenogram of 41 strains of <jats:italic>S. cerevisiae</jats:italic>, two strains of <jats:italic>S. bayanus</jats:italic>, the type strain of <jats:italic>S. pastorianus</jats:italic>, three strains of <jats:italic>S. carlsbergensis</jats:italic>, one hybrid strain of <jats:italic>S. cerevisiae</jats:italic> and <jats:italic>S. bayanus</jats:italic> and the type strain of <jats:italic>S. paradoxus</jats:italic> was obtained by the unweighted pair group method, using arithmetic averages (UPGMA) based on the percentage of shared AFLP fragments of each sample pair. This phenogram demonstrated clear separations of <jats:italic>S. cerevisiae, S. bayanus, S. carlsbergensis</jats:italic> and <jats:italic>S. paradoxus</jats:italic>. However, <jats:italic>S. pastorianus</jats:italic> ATCC 12752<jats:sup>T</jats:sup> showed the highest percentages of shared fragments with the strains of <jats:italic>S. bayanus</jats:italic>, and formed a cluster with them. Except for the type strain of <jats:italic>S. pastorianus</jats:italic>, the percentages of shared fragments showed a similar tendency with reported data of DNA relatedness. The cluster of <jats:italic>S. cerevisiae</jats:italic> separated into three subclusters: one consisting of sake and shochu strains and a whisky strain; another consisting of bakery, wine, ale and whisky strains; and a third consisting of laboratory strains. Copyright © 2001 John Wiley & Sons, Ltd.</jats:p>
収録刊行物
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- Yeast
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Yeast 18 (12), 1145-1154, 2001-08-02
Wiley
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詳細情報 詳細情報について
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- CRID
- 1360574092886867456
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- NII論文ID
- 80012839601
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- DOI
- 10.1002/yea.767
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- ISSN
- 10970061
- 0749503X
- http://id.crossref.org/issn/0749503X
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- データソース種別
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