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VIEW ARTICLE    DOI: 10.1094/ASBCJ-48-0100

Evaluation of Recent Techniques Used to Identify Individual Strains of Saccharomyces Yeasts. Gregory P. Casey, A. T. Pringle, and P. A. Erdmann, Anheuser-Busch Companies, Corporate R&D, One Busch Place, St. Louis, MO 63118. J. Am. Soc. Brew. Chem. 48:0100, 1990.

Three techniques (yeast chromosome fingerprinting, DNA restriction pattern analysis, and total soluble protein profiling) were compared for their abilities to differentiate strains of bakers' and brewers' yeasts. While all three methods were able to distinguish between species of Saccharomyces (ale vs. lager yeasts), only chromosome fingerprinting was routinely able to differentiate strains within the same species. On the basis of these results, chromosome fingerprinting is proposed as the method of choice to differentiate industrial strains of Saccharomyces yeasts.

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The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry.