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Volume 91, Issue 10 , Pages 3798-3805 , October 2008

Identification of Yeasts and Evaluation of their Distribution in Taiwanese Kefir and Viili Starters

S.Y. Wang
- Experimental Farm, National Taiwan University, Taipei, Taiwan, Republic of China
H.C. Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China
J.R. Liu
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, Republic of China
Y.C. Lin
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China
M.J. Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China
- Research Center of Food and Biomolecules, National Taiwan University, Taipei, Taiwan, Republic of China
- Corresponding author.

Received 21 June 2007 ,Accepted 8 June 2008.

Classification of yeasts isolated from kefir grains (A) and viili starters (B) by PCR-denaturing gradient gel electrophoresis.

Classification of yeasts isolated from kefir grains (A) and viili starters (B) by PCR-denaturing gradient gel electrophoresis.
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Denaturing gradient gel electrophoresis profiles of the PCR products obtained from the DNA extracted directly from kefir grains (HY1, 2, and 3) and viili starters (TY1, 2, and 3). Lane 1 = HY1; lane 2

Denaturing gradient gel electrophoresis profiles of the PCR products obtained from the DNA extracted directly from kefir grains (HY1, 2, and 3) and viili starters (TY1, 2, and 3). Lane 1 = HY1; lane 2 = HY2; lane 3 = HY3; lane 4 = TY1; lane 5 = TY2; lane 6 = TY3; lanes 7 and 8 = viili starter; lanes 9 and 10 = kefir grain.
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Denaturing gradient gel electrophoresis profiles of the yeast references and isolates from kefir grains (HY1, 2, and 3) and viili starters (TY1, 2, and 3) using a denaturing gradient from 30 to 55% of

Denaturing gradient gel electrophoresis profiles of the yeast references and isolates from kefir grains (HY1, 2, and 3) and viili starters (TY1, 2, and 3) using a denaturing gradient from 30 to 55% of urea and formamide. Lane 1 = Kluyveromyces marxianus var. marxianus BCRC 20330; lane 2 = Saccharomyces cerevisiae BCRC 21685; lane 3 = Saccharomyces turicensis BCRC 22968; lane 4 = Saccharomyces unisporus BCRC 21975; lane 5 = Pichia fermentans var. fermentans BCRC 22090; lane 6 = mixed reference; lane 7 = HY1; lane 8 = HY2; lane 9 = HY3; lane 10 = TY1; lane 11 = TY2; lane 12 = TY3.
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