Pulsed-Field Gel Electrophoresis: A Versatilef Tool or Analysis of Fungal Genomes-Reference-Cited by-同舟云学术

Pulsed-Field Gel Electrophoresis: A Versatilef Tool or Analysis of Fungal Genomes

Published:2006-03 Issue:1 Volume:53 Page:95-104
ISSN:1217-8950
Container-title:Acta Microbiologica et Immunologica Hungarica
language:en
Short-container-title:Acta Microbiologica et Immunologica Hungarica

Author:

Lukács Gyöngyi,Takó M.,Nyilasi Ildikó

Publisher

Akademiai Kiado Zrt.

Subject

General Immunology and Microbiology,General Medicine

Link

https://akademiai.com/doi/pdf/10.1556/amicr.53.2006.1.7

Reference59 articles.

1. Retardation times of deoxyribonucleic acid solutions. II. Improvements in apparatus and theory;L. Klotz;Macromolecules,1972

2. New techniques for purifying large DNAs and studying their properties and packing;D. Schwartz;Cold Spring Harb Symp Quant Biol,1983

3. Separation of strains of the yeasts Xanthophyllomyces dendrorhous and Phaffia rhodozyma based on rDNA IGS and ITS sequence analysis;J. Fell;J Ind Microbiol Biotechnol.,1999

4. Genetic variability of astaxanthin-producing yeasts: random amplified polymorphic DNA (RAPD) analysis of Phaffia rhodozyma and Xanthophyllomyces dendrorhous;T. Palágyi;Acta Biol Szeged,2004

5. Electrophoretic karyotypes of Phaffia rhodozyma strains;N. Nagy;FEMS Microbiol Lett,1994

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Molecular Biology Techniques for the Identification and Genotyping of Microorganisms;Microbial Genomics in Sustainable Agroecosystems;2019

2. A multiplex PCR detection method for milk based on novel primers specific for Listeria monocytogenes 1/2a serotype;Food Control;2018-04

3. Molecular Methods for Identification of Wine Microorganisms and Yeast Development;Biology of Microorganisms on Grapes, in Must and in Wine;2017

4. Trapping and breaking of in vivo nicked DNA during pulsed field gel electrophoresis;Analytical Biochemistry;2013-12

5. Rapid Detection and Identification with Molecular Methods;Biology of Microorganisms on Grapes, in Must and in Wine