Characterization of fusion products from protoplasts of yeasts and their segregants by electrophoretic karyotyping and RAPD

in order to characterize fusion products from yeast protoplasts and their segregants, with important features to the wine making industry, electrophoretic karyotyping and rapd (random amplified polymorphic dna) were utilized. electrophoretic karyotyping was performed by the chef ("contour-clamped homogeneous electric field electrophoresis") method, which allowed the detection of chromosomal band complementation in fusion products and the presence of patterns of both parental and intermediary strains in segregants. by utilizing two primers, an amplification pattern of dna fragments was obtained. while fusion products (diploid) showed a pattern of complementary bands, segregants showed bands of either parental strains or even intermediary bands