Characterization of Saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and MAL genotyping

Journal of Applied Microbiology

Volumn 86, Issue 2, 1999, Pages 284-294

  Hayford, A E ^a   Jespersen, L ^b  

^a Food Research Institute Ghana   (Ghana)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CHROMOSOMES; POLYMERASE CHAIN REACTION;

CARBON COMPOUNDS; DISCRIMINATIVE POWER; GENOTYPING; PCR TECHNIQUES; SACCHAROMYCES CEREVISIAE STRAINS; SPONTANEOUS FERMENTATION; STARTER CULTURES;

YEAST;

CARBON; GALACTOSE; GLUCOSE; LACTIC ACID; MALTOSE; RAFFINOSE; SUCROSE;

ARTICLE; CHROMOSOME; CHROMOSOME POLYMORPHISM; FERMENTATION; GENE; GENOTYPE; MAIZE; NONHUMAN; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 0033027130     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00653.x     Document Type: Article

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