Rapid Methods for DetectingSaccharomyces Diastaticus, a Beer Spoilage Yeast, Using the Polymerase Chain Reaction-Reference-Cited by-同舟云学术

Rapid Methods for DetectingSaccharomyces Diastaticus, a Beer Spoilage Yeast, Using the Polymerase Chain Reaction

Published:1998-04 Issue:2 Volume:56 Page:58-63
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Yamauchi Hiromasa¹,Yamamoto Hiroshi¹,Shibano Yuji¹,Amaya Noriko¹,Saeki Takeshi¹

Affiliation:

1. Institute for Fundamental Research, Technical Development Department, Suntory Ltd., 1-1-1, Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618, Japan;

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-56-0058

Reference13 articles.

1. Isolation of genes expressed preferentially during sporulation in the yeast Saccharomyces cerevisiae.

2. Kreger-van Rij, N. J. W.The Yeasts: A Taxonomic Study.Elsevier Science Publishers B. V., Amsterdam. 3rd rev. ed., 82–83, 1984.

3. Detection of alcohol-tolerant hiochi bacteria by PCR

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