Journal of Pure and Applied MicrobiologyVol. 9 No. 4

Isolation, Identification and Molecular characterization of different yeast sources by using SSR and ADH markers

Ningaraj H. Dalawai*, K.M. Harini Kumar, H.B. Manoj Kumar, K. N. Krupa, S. Raghavendra, V. Hampanna and K. L. Chethan

Department of Plant Biotechnology, UAS, GKVK, Bangalore - 560 065, India.

Received on 24 September 2015 and accepted on 26 October 2015



Yeasts are unicellular fungi that reproduce by budding (asexual) and also fusion (sexual). Saccharomyces cerevisiae is budding yeast mainly used for ethanol production. A well-known property of yeast is that they are responsible for the conversion of fermentable sugars into alcohol and other by-products. Consistent yeast performance during the fermentation process requires both accurate cell counts plus assessment of cellular viability. The budding yeasts (true yeasts) are classified in the order Saccharomycetales. Yeasts are ubiquitous in the environment, but are most frequently isolated from sugar-rich samples of different sources. Some good examples include fruits and berries different ethanol concentrations from 0%-24%. Growth in different ethanol concentrations varied from one strain to another. Yeast strains showed tolerance level from 7-15%. Even though some strains had tolerance at 15 to 16% but the growth was less. Yeast from Sugarcane juice and grapes showed highest tolerance and pineapple showed least tolerance among 10 isolates Ten Saccharomyces strains were subjected to SSR and ADH specific primer analysis using eight primers. Cluster diagram was divided into 3 major clusters and 4 sub clusters, two major cluster showing 25% dissimilarity. There was correlation between ethanol tolerance and genetic relatedness shown by SSR and ADH specific primer analysis.

Keywords : Yeast, Ethanol, SSR and ADH primers