Identification and typing of miso and soy sauce fermentation yeasts, Candida etchellsii and C. versatilis, based on sequence analyses of the D1D2 domain of the 26S ribosomal RNA gene, and the region of internal transcribed spacer 1, 5.8S ribosomal RNA gene and internal transcribed spacer 2

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 2, 2006, Pages 348-354

  Suezawa, Yasuhiko ^a,c   Kimura, Isao ^a   Inoue, Masako ^a   Gohda, Nana ^a   Suzuki, Motofumi ^b  

^a Kagawa Prefectural Industrial Research Institute   (Japan)

^b RIKEN BIORESOURCE CENTER   (Japan)

^c Kagawa Prefectural Fermentation   (Japan)

Author keywords

26S rDNA; Candida etchellsii; Candida versatilis; D1D2 domain; ITS region; Miso and soy sauce brewing

Indexed keywords

FERMENTATION; GENES; RNA;

26S RDNA; CANDIDA ETCHELLSII; CANDIDA VERSATILIS; D1D2 DOMAIN; ITS REGION; MISO AND SOY SAUCE BREWING;

YEAST;

RIBOSOMAL SPACER DNA; RIBOSOME RNA; RNA 5.8S; RNA, RIBOSOMAL, 26S;

ARTICLE; CANDIDA; CLASSIFICATION; FERMENTATION; GENETIC TRANSCRIPTION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; NUCLEOTIDE SEQUENCE; SOYBEAN;

BASE SEQUENCE; CANDIDA; DNA, RIBOSOMAL SPACER; FERMENTATION; RNA, RIBOSOMAL; RNA, RIBOSOMAL, 5.8S; SOY FOODS; TRANSCRIPTION, GENETIC;

CANDIDA; CANDIDA ETCHELLSII; CANDIDA VERSATILIS;

EID: 33344463228     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.70.348     Document Type: Article

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