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Use of Molecular Based Methods for Identification of Foodborne Yeasts (Turkish with English Abstract)

Year 2010, Volume: 35 Issue: 5, 379 - 386, 01.10.2010

Abstract

Yeasts, which are very important microorganisms for food industry, can contribute to both production and spoilage of various foods. It is known that culturing techniques used for yeast identification are time consuming and have low accuracy and reproducibility. For this reason, studies concerning the use of DNA based techniques giving fast and accurate identification results, have been increased in recent years. Re¬striction Fragment Length Polymorphism (RFLP), depending on cutting of the Polymerase Chain Reaction (PCR)-amplified DNA fragments by restriction enzymes, is given as one of the most common methods used for this purpose. Genotyping of the yeast strains of a species by molecular methods can be performed by various techniques such as Randomly Amplified Polymorphic DNA (RAPD). Identification and geno-typing of foodborne yeasts by molecular methods have major importance in monitoring fermentations, determination of contamination sources, preventing of food spoilage and determining of industrially im¬portant yeast strains.

References

  • 1. Lopes MB, Soden A, Martens A., Henschke PA, Langridge P. 1998. Differentiation and species identification of yeasts using PCR. Int J System Bacteriol, 48: 279- 286.
  • 2. Hierro N, González Á, Mas A, Guillamón JM. 2004. New PCR-based methods for yeast identification. J Appl Microbiol, 97: 792-801.
  • 3. Vaughan-Martini A. 2003. Reflections on the clasification of yeasts for different end-users in biotechnology, ecology, and medicine. Int Microbiol, 6: 175-182.
  • 4. Van Der Vossen JMBM, Rahaoui H, De Nijs MWCM, Hartog BJ. 2003. PCR methods for tracing and detection of yeasts in the food chain. In: Yeasts in Food, Boekhout T, Robert V (eds), Bayerlein GmbH, Neusass, Germany, pp. 123-137.
  • 5. Arı Ş. 2008. DNA’nın Polimeraz Zincir Reaksiyonu (PCR) ile çoğaltılması. Moleküler Biyolojide Kullanı- lan Yöntemler, Temizkan G, Arda N (editörler), Nobel Tıp Kitabevi, İstanbul, Türkiye, s. 101-120.
  • 6. Deák T, Beuchat LR. 1996. Handbook of Food Spoi- lage Yeasts, CRC Press, USA, 210p.
  • 7. Fujita S, Senda Y, Nakaguchi S, Hashimoto T. 2001. Multiplex PCR using internal transcribed spacer 1 and 2 regions for rapid detection and identification of yeast strains. J Clinical Microbiol, 39(10): 3617-22.
  • 8. Boekhout T, Phaff H. 2003. Yeast Biodiversity. In: Yeasts in Food, Boekhout T, Robert V (eds), Bayerlein GmbH, Neusass, Germany, pp. 1-38.
  • 9. Jacquez N, Casaregola S. 2008. Safety assesment of dairy microorganisms: The hemiascomycetous yeasts. Int J Food Microbiol, 126: 321-326.
  • 10. Posteraro B, Sanguinetti M, Romano L, Torelli R, Novarese L, Fadda G. 2005. Molecular tools for differentiating probiotic and clinical strains of Saccharomyces cerevisiae. Int J Food Microbiol, 103(3): 295-304.
  • 11. Prakitchaiwattana CJ, Fleet GH, Heard GM. 2004. Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes. FEMS Yeast Res, 4: 865-877.
  • 12. Capece A, Fiore C, Maraz A, Romano, P. 2005. Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin. J Appl Microbiol, 98: 136-44.
  • 13. Antunovicz Z, Irinyi L, Sipiczki M. 2005. Combined application of methods to taxonomic identification of Saccharomyces strains in fermenting botrytized grape must. J Appl Microbiol, 98: 971-979.
  • 14. Martorell P, Fernandez-Espinar T, Querol A. 2005. Molecular monitoring of spoilage yeasts during the production of candied fruit nougats to determine food contamination sources. Int J Food Microbiol, 101: 293-302.
  • 15. Nikolaou E, Andrighetto C, Lombardini A, Litopoulou-Tzanetaki E, Tzanetakis N. 2007. Heterogeneity in genetic and phenotypic characteristics of Saccharomyces cerevisiae strains isolated from red and white wine fermentations. Food Control, 18: 1458-65.
  • 16. Schuller D, Pereira L, Alves H, Cambon B, Dequin B, Casal M. 2007. Genetic characterization of commercial Saccharomyces cerevisiae isolates recovered from vineyard environments. Yeast, 24: 625-636.
  • 17. Oelofse A, Lonvaud-Funel A, Toit M. 2009. Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production. Food Microbiol, 26(4): 377-385.
  • 18. Kumura H, Tanoue Y, Tsukahara M, Tanaka T, Shimazaki K. 2004. Screening of dairy yeast strains for probiotic applications. J Dairy Sci, 87: 4050-4056.
  • 19. Senses-Ergul S, Ágoston R, Belák Á, Deák T. 2006. Characterization of some yeasts isolated from foods by traditional and molecular tests. Int J Food Microbiol, 108:120-124.
  • 20. Beresford TP, Fitzsimons NA, Brennan NL, Cogan TM. 2001. Recent advances in cheese microbiology. Int Dairy J, 11: 259-274.
  • 21. Kesenkaş H, Akbulut N. 2006. Mayaların peynir üretiminde destek starter kültür olarak kullanımı. Ege Üniv Zir Fak Dergisi, 43(2): 165-174.
  • 22. Heras-Vazquez FJL, Mingorance-Cazorla L, Clemente-Jimenez JM, Rodriguez-Vico F. 2003. Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of the 5.8S rRNA gene and the two internal transcribed spacers. FEMS Yeast Research, 3: 3-9.
  • 23. Köksal F. 2001. Nükleik asit çoğaltma yöntemleri. Uygulamalı Moleküler Mikrobiyoloji, Durmaz R (editör), Kozan Ofset, Ankara, Türkiye, s. 15-43.
  • 24. Bulut Y, Doymaz MZ 2001. Restriksiyon endonükleaz enzimleri ve mikrobiyolojideki önemi. Uygulamalı Moleküler Mikrobiyoloji, Durmaz R (editör), Kozan Ofset, Ankara, Türkiye, s. 109-122.
  • 25. Yağcı A. 2001. Restriction fragment length polymorphism ve polimeraz zincir reaksiyon bazlı tipleme yöntemleri. Uygulamalı Moleküler Mikrobiyoloji, Durmaz R (editör), Kozan Ofset, Ankara, Türkiye, s. 149-160.
  • 26. Možina SS, Dlauchy D, Deák T, Raspor P. 1997. Identification of Saccharomyces sensu stricto and yeasts by PCR ribotyping. Lett Appl Microbiol, 24: 311-315.
  • 27. Fernandez-Espinar MT, Martorell R, De Llanos R, Querol A. 2006. Molecular methods to identify and characterize yeasts in foods and beverages. In: Yeasts in Food and Beverages ed: Querol A. and Fleet G (eds), Springer-Verlag, Berlin, Germany, pp: 55-82.
  • 28. Çebi Kılıçoğlu M, Özkoç İ. 2008. Fungal sistematikteki moleküler gelişmeler. OMÜ Zir Fak Dergisi, 23(1): 65-72.
  • 29. White TJ, Bruns T, Lee S, Taylor J. 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: PCR Protocols, a guide to methods and applications, Innis MA, Gelfond DH, Sninsky JJ, White TJ (eds), Academic Press Inc., USA, pp. 315-322.
  • 30. Granchi L, Bosco M, Messini A, Vincenzini M. 1999. Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region. J Appl Microbiol, 87: 949- 956.
  • 31. Dlauchy D, Tornai-Lehoczki J, Péter G. 1999. Restriction enzyme analysis of PCR amplified rDNA as a taxonomic tool in yeast identification. System Appl Micro- biol, 22: 445-453.
  • 32. Zott K, Miot-Sertier C, Claisse O, Lonvaud-Funel A. 2008. Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking. Int J Food Microbiol, 125: 197-203.
  • 33. Petersen KM, Møller PL, Jespersen L. 2001. DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses. Int J Food Microbiol, 69: 11-24.
  • 34. Cappa F, Cocconcelli PS. 2001. Identification of fungi from dairy products by means of 18S rRNA analysis. Int J Food Microbiol, 69: 157-160.
  • 35. Cocolin L, Rantsiou K, Lacumin L, Zironi R, Comi G. 2004. Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/ Dekkera anomalus in spoiled wines. Appl Environ Microbiol, 70(3): 1347-1355.
  • 36. Brinkman NE, Haugland RA, Wymer LJ. Byappanahalli M, Whitman R., Vesper SJ. 2003. Evaluation of a rapid, quantitative, Real-Time PCR method for enumeration of pathogenic Candida cells in water. Appl Environ Microbiol, 69(3): 1775-1782.
  • 37. Renard A, Marco PG, Egea-Cortines M, Weiss J. 2008. Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice. Int J Food Microbiol, 126: 195- 201.
  • 38. Petersen KM, Møller PL, Jespersen L. 2001. DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses. Int J Food Microbiol, 69: 11-24.
  • 39. Huang CH, Lee FL, Tai CJ. 2008. A novel specific DNA marker in Saccharomyces bayanus for species identification of the Saccharomyces sensu stricto complex. J Microbiol Methods, 75: 531-534.
  • 40. Tofalo R, Chavez-Lopez C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G. 2009. Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must. Int J Food Microbiol, 130(3): 179-187.
  • 41. Quesada MP, Cenis JL 1995. Use of Random Amplified Polymorphic DNA (RAPD-PCR) in the characterization of wine yeasts. American J Enol Vitic, 46(2): 204-208.
  • 42. Jancy J, Barbier G. 2008. Culture-independent methods for identifying microbial communities in cheese. Food Microbiol, 25: 839-848.

Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları

Year 2010, Volume: 35 Issue: 5, 379 - 386, 01.10.2010

Abstract

Mayalar, gıda endüstrisi açısından oldukça önemli mikroorganizmalar olup; çeşitli gıdaların hem üretil¬melerinde hem de bozulmalarında rol alabilmektedirler. Mayaların tanımlanmalarında kullanılan kültü¬rel yöntemlerin, zaman alıcı oldukları, doğruluk ve tekrarlanabilirlik oranlarının da düşük olduğu bilin¬mektedir. Bu nedenle; maya tanımlamada hızlı ve kesin sonuç veren DNA esaslı yöntemlerin kullanıldığı çalışmaların, son yıllarda giderek yaygınlaştıkları görülmektedir. Polimeraz Zincir Reaksiyonu (PCR) ile çoğaltılmış DNA bölgesinin restriksiyon enzimleri ile kesimine dayanan “Restriction Fragment Length Polymorphism (kesim parçası uzunluk çeşitliliği; RFLP)” yöntemi, bu amaçla en sık kullanılan yöntem¬lerden birisidir. Moleküler esaslı yöntemlerin kullanılmasıyla, bir maya türüne ait suşların genotiplendi¬rilmeleri de; Randomly Amplified Polymorphic DNA (rastgele çoğaltılmış polimorfik DNA; RAPD) gibi, çeşitli yöntemler ile yapılabilmektedir. Gıda kaynaklı mayaların moleküler yöntemlerle tanımlanmaları ve genotiplendirilmeleri; fermantasyonların kontrolünde, kontaminasyon kaynaklarının belirlenebilmesinde, gıda bozulmalarının önlenmesinde ve endüstriyel öneme sahip maya suşlarının belirlenmesinde, oldukça önemli bir yere sahiptir.

References

  • 1. Lopes MB, Soden A, Martens A., Henschke PA, Langridge P. 1998. Differentiation and species identification of yeasts using PCR. Int J System Bacteriol, 48: 279- 286.
  • 2. Hierro N, González Á, Mas A, Guillamón JM. 2004. New PCR-based methods for yeast identification. J Appl Microbiol, 97: 792-801.
  • 3. Vaughan-Martini A. 2003. Reflections on the clasification of yeasts for different end-users in biotechnology, ecology, and medicine. Int Microbiol, 6: 175-182.
  • 4. Van Der Vossen JMBM, Rahaoui H, De Nijs MWCM, Hartog BJ. 2003. PCR methods for tracing and detection of yeasts in the food chain. In: Yeasts in Food, Boekhout T, Robert V (eds), Bayerlein GmbH, Neusass, Germany, pp. 123-137.
  • 5. Arı Ş. 2008. DNA’nın Polimeraz Zincir Reaksiyonu (PCR) ile çoğaltılması. Moleküler Biyolojide Kullanı- lan Yöntemler, Temizkan G, Arda N (editörler), Nobel Tıp Kitabevi, İstanbul, Türkiye, s. 101-120.
  • 6. Deák T, Beuchat LR. 1996. Handbook of Food Spoi- lage Yeasts, CRC Press, USA, 210p.
  • 7. Fujita S, Senda Y, Nakaguchi S, Hashimoto T. 2001. Multiplex PCR using internal transcribed spacer 1 and 2 regions for rapid detection and identification of yeast strains. J Clinical Microbiol, 39(10): 3617-22.
  • 8. Boekhout T, Phaff H. 2003. Yeast Biodiversity. In: Yeasts in Food, Boekhout T, Robert V (eds), Bayerlein GmbH, Neusass, Germany, pp. 1-38.
  • 9. Jacquez N, Casaregola S. 2008. Safety assesment of dairy microorganisms: The hemiascomycetous yeasts. Int J Food Microbiol, 126: 321-326.
  • 10. Posteraro B, Sanguinetti M, Romano L, Torelli R, Novarese L, Fadda G. 2005. Molecular tools for differentiating probiotic and clinical strains of Saccharomyces cerevisiae. Int J Food Microbiol, 103(3): 295-304.
  • 11. Prakitchaiwattana CJ, Fleet GH, Heard GM. 2004. Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes. FEMS Yeast Res, 4: 865-877.
  • 12. Capece A, Fiore C, Maraz A, Romano, P. 2005. Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin. J Appl Microbiol, 98: 136-44.
  • 13. Antunovicz Z, Irinyi L, Sipiczki M. 2005. Combined application of methods to taxonomic identification of Saccharomyces strains in fermenting botrytized grape must. J Appl Microbiol, 98: 971-979.
  • 14. Martorell P, Fernandez-Espinar T, Querol A. 2005. Molecular monitoring of spoilage yeasts during the production of candied fruit nougats to determine food contamination sources. Int J Food Microbiol, 101: 293-302.
  • 15. Nikolaou E, Andrighetto C, Lombardini A, Litopoulou-Tzanetaki E, Tzanetakis N. 2007. Heterogeneity in genetic and phenotypic characteristics of Saccharomyces cerevisiae strains isolated from red and white wine fermentations. Food Control, 18: 1458-65.
  • 16. Schuller D, Pereira L, Alves H, Cambon B, Dequin B, Casal M. 2007. Genetic characterization of commercial Saccharomyces cerevisiae isolates recovered from vineyard environments. Yeast, 24: 625-636.
  • 17. Oelofse A, Lonvaud-Funel A, Toit M. 2009. Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production. Food Microbiol, 26(4): 377-385.
  • 18. Kumura H, Tanoue Y, Tsukahara M, Tanaka T, Shimazaki K. 2004. Screening of dairy yeast strains for probiotic applications. J Dairy Sci, 87: 4050-4056.
  • 19. Senses-Ergul S, Ágoston R, Belák Á, Deák T. 2006. Characterization of some yeasts isolated from foods by traditional and molecular tests. Int J Food Microbiol, 108:120-124.
  • 20. Beresford TP, Fitzsimons NA, Brennan NL, Cogan TM. 2001. Recent advances in cheese microbiology. Int Dairy J, 11: 259-274.
  • 21. Kesenkaş H, Akbulut N. 2006. Mayaların peynir üretiminde destek starter kültür olarak kullanımı. Ege Üniv Zir Fak Dergisi, 43(2): 165-174.
  • 22. Heras-Vazquez FJL, Mingorance-Cazorla L, Clemente-Jimenez JM, Rodriguez-Vico F. 2003. Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of the 5.8S rRNA gene and the two internal transcribed spacers. FEMS Yeast Research, 3: 3-9.
  • 23. Köksal F. 2001. Nükleik asit çoğaltma yöntemleri. Uygulamalı Moleküler Mikrobiyoloji, Durmaz R (editör), Kozan Ofset, Ankara, Türkiye, s. 15-43.
  • 24. Bulut Y, Doymaz MZ 2001. Restriksiyon endonükleaz enzimleri ve mikrobiyolojideki önemi. Uygulamalı Moleküler Mikrobiyoloji, Durmaz R (editör), Kozan Ofset, Ankara, Türkiye, s. 109-122.
  • 25. Yağcı A. 2001. Restriction fragment length polymorphism ve polimeraz zincir reaksiyon bazlı tipleme yöntemleri. Uygulamalı Moleküler Mikrobiyoloji, Durmaz R (editör), Kozan Ofset, Ankara, Türkiye, s. 149-160.
  • 26. Možina SS, Dlauchy D, Deák T, Raspor P. 1997. Identification of Saccharomyces sensu stricto and yeasts by PCR ribotyping. Lett Appl Microbiol, 24: 311-315.
  • 27. Fernandez-Espinar MT, Martorell R, De Llanos R, Querol A. 2006. Molecular methods to identify and characterize yeasts in foods and beverages. In: Yeasts in Food and Beverages ed: Querol A. and Fleet G (eds), Springer-Verlag, Berlin, Germany, pp: 55-82.
  • 28. Çebi Kılıçoğlu M, Özkoç İ. 2008. Fungal sistematikteki moleküler gelişmeler. OMÜ Zir Fak Dergisi, 23(1): 65-72.
  • 29. White TJ, Bruns T, Lee S, Taylor J. 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: PCR Protocols, a guide to methods and applications, Innis MA, Gelfond DH, Sninsky JJ, White TJ (eds), Academic Press Inc., USA, pp. 315-322.
  • 30. Granchi L, Bosco M, Messini A, Vincenzini M. 1999. Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region. J Appl Microbiol, 87: 949- 956.
  • 31. Dlauchy D, Tornai-Lehoczki J, Péter G. 1999. Restriction enzyme analysis of PCR amplified rDNA as a taxonomic tool in yeast identification. System Appl Micro- biol, 22: 445-453.
  • 32. Zott K, Miot-Sertier C, Claisse O, Lonvaud-Funel A. 2008. Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking. Int J Food Microbiol, 125: 197-203.
  • 33. Petersen KM, Møller PL, Jespersen L. 2001. DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses. Int J Food Microbiol, 69: 11-24.
  • 34. Cappa F, Cocconcelli PS. 2001. Identification of fungi from dairy products by means of 18S rRNA analysis. Int J Food Microbiol, 69: 157-160.
  • 35. Cocolin L, Rantsiou K, Lacumin L, Zironi R, Comi G. 2004. Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/ Dekkera anomalus in spoiled wines. Appl Environ Microbiol, 70(3): 1347-1355.
  • 36. Brinkman NE, Haugland RA, Wymer LJ. Byappanahalli M, Whitman R., Vesper SJ. 2003. Evaluation of a rapid, quantitative, Real-Time PCR method for enumeration of pathogenic Candida cells in water. Appl Environ Microbiol, 69(3): 1775-1782.
  • 37. Renard A, Marco PG, Egea-Cortines M, Weiss J. 2008. Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice. Int J Food Microbiol, 126: 195- 201.
  • 38. Petersen KM, Møller PL, Jespersen L. 2001. DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses. Int J Food Microbiol, 69: 11-24.
  • 39. Huang CH, Lee FL, Tai CJ. 2008. A novel specific DNA marker in Saccharomyces bayanus for species identification of the Saccharomyces sensu stricto complex. J Microbiol Methods, 75: 531-534.
  • 40. Tofalo R, Chavez-Lopez C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G. 2009. Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must. Int J Food Microbiol, 130(3): 179-187.
  • 41. Quesada MP, Cenis JL 1995. Use of Random Amplified Polymorphic DNA (RAPD-PCR) in the characterization of wine yeasts. American J Enol Vitic, 46(2): 204-208.
  • 42. Jancy J, Barbier G. 2008. Culture-independent methods for identifying microbial communities in cheese. Food Microbiol, 25: 839-848.
There are 42 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Seda Karasu Yalçın This is me

Şule Şenses Ergül This is me

Z. Yeşim Özbaş This is me

Publication Date October 1, 2010
Published in Issue Year 2010 Volume: 35 Issue: 5

Cite

APA Yalçın, S. K. ., Ergül, Ş. Ş. ., & Özbaş, Z. Y. . (2010). Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları. Gıda, 35(5), 379-386.
AMA Yalçın SK, Ergül ŞŞ, Özbaş ZY. Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları. The Journal of Food. October 2010;35(5):379-386.
Chicago Yalçın, Seda Karasu, Şule Şenses Ergül, and Z. Yeşim Özbaş. “Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları”. Gıda 35, no. 5 (October 2010): 379-86.
EndNote Yalçın SK, Ergül ŞŞ, Özbaş ZY (October 1, 2010) Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları. Gıda 35 5 379–386.
IEEE S. K. . Yalçın, Ş. Ş. . Ergül, and Z. Y. . Özbaş, “Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları”, The Journal of Food, vol. 35, no. 5, pp. 379–386, 2010.
ISNAD Yalçın, Seda Karasu et al. “Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları”. Gıda 35/5 (October 2010), 379-386.
JAMA Yalçın SK, Ergül ŞŞ, Özbaş ZY. Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları. The Journal of Food. 2010;35:379–386.
MLA Yalçın, Seda Karasu et al. “Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları”. Gıda, vol. 35, no. 5, 2010, pp. 379-86.
Vancouver Yalçın SK, Ergül ŞŞ, Özbaş ZY. Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları. The Journal of Food. 2010;35(5):379-86.

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