Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process

Table 4 Primers used to detect gm yeast in this study

Primer	Sequence (5′-3′)	Annealing temperature [°C]
END1/2	ATTACTGAACTGAAATATTAA	45
END1for	ACTAAAGTTTCTGCCGCTGGCG	45
LKA1-5′	ATGTTGCTGATCAACTTTTTCATCGCT	50
LKA1-3′	TCTCTACATGGAGCAGATTCCAGAGCC	50
ML01 for	GTTGTAATGTGACCAATGAG	53
ML01 rev	CTCTTTATATTTACATGCTAAAAATGG	53
ML01-Mae1	CCCACACCATCCACTCGCC	56
ML01-mleA	CCCCAGTCTCCAATCCC	56
PGK1-Prom2	CCGAATCGTGTGACAACAA	56

ISSN: 1869-2044