Using Intergenic Transcribed Spacer (ITS) PCR for identification of yeast associated with dough of kissra, A Sudanese sorghum fermented flat bread

Abstract

A total of 19 yeast have been isolated from fermented kissra dough and characterized at strain level with molecular tools. The 18S-28S ITS region was amplified using the fluorescein labelled CY5-Y-ITS1 forward primer and YITS4 reverse primer. By the ITS-PCR profiles, the isolates were divided into two groups of yeasts.