DNA typing methods for differentiation of yeasts related to dry-cured meat products

International Journal of Food Microbiology

Volumn 107, Issue 1, 2006, Pages 48-58

  Andrade, M J ^a   Rodriguez M ^a   Sanchez B ^a   Aranda, E ^a   Cordoba J J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured meat products; ITS; mtDNA RFLP; RAPD PCR; Yeast

Indexed keywords

ARTICLE; CANDIDA ZEYLANOIDES; DEBARYOMYCES POLYMORPHUS; DNA FINGERPRINTING; FOOD CONTROL; FOOD PRESERVATION; MEAT; MICROBIAL IDENTIFICATION; NONHUMAN; PICHIA; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; RESTRICTION MAPPING; RHODOTORULA; YARROWIA LIPOLYTICA;

DNA PRIMERS; DNA, FUNGAL; DNA, MITOCHONDRIAL; GENOTYPE; MEAT PRODUCTS; MYCOLOGICAL TYPING TECHNIQUES; PHYLOGENY; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY; YEASTS;

CANDIDA ZEYLANOIDES; DEBARYOMYCES HANSENII; DEBARYOMYCES POLYMORPHUS; PICHIA; PICHIA CARSONII; RHODOTORULA MUCILAGINOSA; SACCHAROMYCES CEREVISIAE; YARROWIA LIPOLYTICA;

EID: 32344445246     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.08.011     Document Type: Article

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