Abstract
Bread has been a staple of the human diet since antiquity. Many Saccharomyces cerevisiae strains have been used in raising the dough during bread-making. However, the genetic relationships and characteristics of these strains are not well understood. In this study, we analyzed several S. cerevisiae strains using microsatellite polymorphism. First, we extracted DNA from cooked bread (baked, steamed, and fried) and analyzed S. cerevisiae polymorphisms using six microsatellite loci, which is half of the subset reported previously. To the best of our knowledge, this is the first report that demonstrates the possibility of analyzing S. cerevisiae microsatellite polymorphisms using cooked bread as a source of yeast DNA.
Published Version
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