A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains

International Journal of Food Microbiology

Volumn 101, Issue 3, 2005, Pages 333-339

  Manzano, Marisa ^a   Cocolin, Luca ^a   Iacumin, Lucilla ^a   Cantoni, Carlo ^b   Comi, Giuseppe ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

ITS2 region; Saccharomyces cerevisiae; TGGE

Indexed keywords

ARTICLE; ECOLOGY; FUNGAL STRAIN; GEL ELECTROPHORESIS; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PARADOXUS;

BASE SEQUENCE; DNA PRIMERS; DNA, FUNGAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; WINE;

SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PARADOXUS;

EID: 19544375977     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.10.049     Document Type: Article

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