摘要：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.
