How we could identify an unknown yeast isolated from a food to species level by a molecular approach?
Identification is the first concern, but typing could be the next goal.
Dimitar Parvanov
The most common method is based on restriction fragment length polymorphism–polymerase chain reaction (RFLP-PCR). RFLP analysis of 5.8S rRNA gene and some of the internal transcribed spacers is a good choice.
http://www.microbiologyresearch.org/docserver/fulltext/ijsem/49/1/ijs-49-1-329.pdf?expires=1512301831&id=id&accname=guest&checksum=3CA8AFF047F6A72C6C3EECFDB6307C9A
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Alaa Kareem Niamah
Hi,
You must to known morphology of yeast cells and biochemical test or use PCR Technic for identification of yeast.
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