VIEW ARTICLE    DOI: 10.1094/ASBCJ-48-0075

The Rapid Identification by Protein Fingerprinting of Yeast and Bacterial Brewery Contaminants. Terry Dowhanick, Jadwiga Sobczak, Inge Russell, and Graham Stewart, Labatt Brewing Company Limited, Research Department, 150 Simcoe Street, London, Ontario, Canada N6A 4M3. J. Am. Soc. Brew. Chem. 48:0075, 1990.

A simple, rapid procedure is presented for extraction and solublization of cellular proteins from bacteria or yeast that, when separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, gives a protein fingerprint pattern specific to the gene expression of that particular isolate. Visual cross-referencing of protein patterns of unknown isolates with known references can be used to quickly discern their relationship to one another. Protein fingerprints of brewing ale and lager yeasts, non-brewing yeasts, and a variety of bacteria are presented. Possible applications of this technique in a brewery environment are also discussed.

Keywords: Bacteria, Polyacrylamide gel electrophoresis, Protein fingerprint, Yeast