. 2022 Oct 31;11(21):3456. doi: 10.3390/foods11213456

Table 11.

Molecular techniques used for the identification of yeast present in Kombucha.

Method	Microorganism	Primer Sequence (5′–3′)	Reference
26S rDNA, D1/D2 domain	Brettanomyces/Dekkera; Pichia; B. bruxellensis;	NL1, GCATATCAATAAGCGGAGGAAAAG	[107] [104]
26S rDNA, D1/D2 domain	D. bruxellensis; Hanseniaspora (H.) uvarum	NL4, GGTCCGTGTTTCAAGACGG	[109]
26S rDNA, D1/D2 domain	D. bruxellensis; D. anaomala; Z. bailii; H. valbyensis	NL1, GCATATCAATAAGCGGAGGAAAAG	[108]
26S rDNA, D1/D2 domain		NL4, GGTCCGTGTTTCAAGACGG	[108]
18S rDNA, D1/D2 domain	Z. kombuchaensis sp.	NS-1, GTAGTCATATGCTTGTCTC	[59]
18S rDNA, D1/D2 domain	Z. kombuchaensis sp.	NS-8A, CCTTCCGCAGGTTCACCTACGGAAACC	[59]
ITS, Illumina MiSeq	Z. bailii	ITS1F, CTTGGTCATTTAGAGGAAGTAA	[102]
ITS, Illumina MiSeq	Z. bailii	ITS2R, GCTGCGTTCTTCATCGATGC	[102]
Real-time PCR	Brettanomyces	Yeast-F, GAGTCGAGTTGTTTGGGAATGC	[100]
Real-time PCR	Brettanomyces	Yeast-R, TCTCTTTCCAAAGTTCTTTTCATCTTT	[100]
PCR-ITS RFLP	D. bruxellensis;	ITS1, TCCGTAGGTGAACCTGCGG	[47]
PCR-ITS RFLP	D. bruxellensis;	ITS4, TCCTCCGCTTATTGATATGC	[47]