Characterization ofSaccharomyces cerevisiaestrains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR andMALgenotyping-Reference-Cited by-同舟云学术

Characterization ofSaccharomyces cerevisiaestrains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR andMALgenotyping

Published:1999-02 Issue:2 Volume:86 Page:284-294
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:Journal of Applied Microbiology

Author:

Hayford A. E.¹,Jespersen L.²

Affiliation:

1. Food Research Institute, CSIR, PO Box M20, Accra, Ghana, and

2. The Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Frederiksberg, Copenhagen, Denmark

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2672.1999.00653.x

Reference33 articles.

1. Evaluation of molecular typing techniques to assign genetic diversity among Saccharomyces cerevisiae strains

2. Analysis of the chromosomal DNA polymorphism of wine strains of Saccharomyces cerevisiae

3. Evaluation of Recent Techniques Used to Identify Individual Strains ofSaccharomycesYeasts

4. Identification and characterization of the maltose permease in genetically defined Saccharomyces strain

5. The naturally occurring alleles of MAL1 in Saccharomyces species evolved by various mutagenic processes including chromosomal rearrangement.

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