Abstract
A total of 166 food-related yeast species were selected and used as a basis for a taxonomic study. An extensive survey has been conducted on the cellular long-chain fatty acid composition (LCFA), G+C values, coenzyme Q analyses and orthogonal field alternation gel electrophoresis (OFAGE) of yeasts associated with food in order to obtain rapid and reliable identification of the yeasts. In the above survey, the yeast strains were cultured under standardized conditions, after which the different profiles of each species were examined using the above-mentioned techniques. The chemotaxonomic data were compared with data obtained by means of standard conventional methods using a comparative model. None of the chemotaxonomic techniques proved to be solely adequate in characterizing isolated species. Our data suggest, however, that the coordinate use of all the above techniques provide a reliable approach for differentiating between food yeast species.
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