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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   APRIL 2017 , Volume 14 , Number 62; Page(s) 67 To 75.
 
Paper: 

IDENTIFICATION OF YEASTS ISOLATED FROM NATIVE IRANIAN SOURDOUGH USING PCR TECHNIQUE

 
 
Author(s):  AKBARIYAN MEYMANAD M.J., KHOMEIRI M.*, SADEGHI MAHOONAK A.R., ALAMI M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES
 
Abstract: 

The sourdough is a paste that is made up of water and flour and yeasts and lactic acid bacteria are its key microorganisms. Sourdough fermentation process is based on lactic and alcoholic fermentation that is done by lactic acid bacteria and yeasts respectively. Also these microorganisms play an important role in improving the flavor, texture and shelf life of bakery products. In this research, samples of sourdough were collected from different regions of Iran to verify the yeast flora, were studied. To achieve this aim the yeasts isolated by the colony morphology method and then had reproduced 26S rRNA gene whit general primers for identification exactly. The sections that replicated sent to bioscience company UK for Sequencing. Then compare the resulting sequence whit sequences in the gene bank (NCBI), the yeast species studied were identified. The results showed that the yeasts isolated included Saccharomyces cerevisiae, Saccharomyces exiguous, Issatchenkiaorientalis, Torulasporafranciscae, Torulasporadelbrueckii, Pichiafermentans that dominantspecies related to Saccharomyces cerevisiae and Saccharomyces exiguous.

 
Keyword(s): SOURDOUGH, COLONY MORPHOLOGY METHOD, 26S RRNA GENE, YEAST
 
 
References: 
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Click to Cite.
APA: Copy

AKBARIYAN MEYMANAD, M., & KHOMEIRI, M., & SADEGHI MAHOONAK, A., & ALAMI, M. (2017). IDENTIFICATION OF YEASTS ISOLATED FROM NATIVE IRANIAN SOURDOUGH USING PCR TECHNIQUE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 67-75. https://www.sid.ir/en/journal/ViewPaper.aspx?id=508139



Vancouver: Copy

AKBARIYAN MEYMANAD M.J., KHOMEIRI M., SADEGHI MAHOONAK A.R., ALAMI M.. IDENTIFICATION OF YEASTS ISOLATED FROM NATIVE IRANIAN SOURDOUGH USING PCR TECHNIQUE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2017 [cited 2021May11];14(62):67-75. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508139



IEEE: Copy

AKBARIYAN MEYMANAD, M., KHOMEIRI, M., SADEGHI MAHOONAK, A., ALAMI, M., 2017. IDENTIFICATION OF YEASTS ISOLATED FROM NATIVE IRANIAN SOURDOUGH USING PCR TECHNIQUE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 14(62), pp.67-75. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508139.



 
 
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