Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE)

Yeast

Volumn 22, Issue 4, 2005, Pages 271-284

  Nielsen, D S ^a   Honholt S ^a   Tano Debrah, K ^b   Jespersen, L ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

26S rRNA gene; Cluster analysis; Cocoa; DGGE; DNA extraction; Fermentation; Yeast

Indexed keywords

FUNGAL DNA; FUNGAL RNA;

ARTICLE; CACAO; CANDIDA; CANDIDA KRUSEI; CLINICAL PROTOCOL; CLUSTER ANALYSIS; CULTURE MEDIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; FERMENTATION; FERMENTATION TECHNIQUE; FOOD PROCESSING; FUNGAL DETECTION; FUNGAL GENE; FUNGAL STRAIN; FUNGUS CULTURE; GENE AMPLIFICATION; GHANA; HANSENIASPORA GUILLIERMONDII; INTERMETHOD COMPARISON; METHODOLOGY; NONHUMAN; NUCLEOTIDE SEQUENCE; PICHIA MEMBRANIFACIENS; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; RELIABILITY; RNA GENE; SACCHAROMYCES CEREVISIAE; SEASONAL POPULATION DYNAMICS; SEQUENCE ANALYSIS; SPECIES DIFFERENCE; TRICHOSPORON ASAHII; YEAST;

BASE SEQUENCE; CACAO; CLUSTER ANALYSIS; DNA, FUNGAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; GHANA; MOLECULAR SEQUENCE DATA; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL; SEQUENCE ALIGNMENT; SEQUENCE ANALYSIS, RNA; YEASTS;

CANDIDA ZEMPLININA; EUKARYOTA; HANSENIASPORA GUILLIERMONDII; ISSATCHENKIA ORIENTALIS; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE; THEOBROMA CACAO; TRICHOSPORON ASAHII;

EID: 17144368480     PISSN: 0749503X     EISSN: None     Source Type: Journal    
DOI: 10.1002/yea.1207     Document Type: Article

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