Saccharomyces cerevisiae strains associated with the production of cachaça: Identification and characterization by traditional and molecular methods (PCR, PFGE and mtDNA-RFLP)

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 11, 2008, Pages 2705-2712

  Bernardi, Taís Letícia ^a   De Melo Pereira, Gilberto Vinícius ^a   Cardoso, Patricia Gomes ^a   Dias, Eustáquio Souza ^a   Schwan, R F ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Alcoholic beverage; Cacha a; Molecular techniques; Saccharomyces cerevisiae; Yeasts

Indexed keywords

AMPLIFICATION; COLLOIDS; DNA; ELECTROPHORESIS; GELATION; NUCLEIC ACIDS; ORGANIC ACIDS;

ALCOHOLIC BEVERAGE; FERMENTATIVE PROCESS; GENETIC DIVERSITIES; MINAS GERAIS , BRAZIL; MITOCHONDRIAL DNA; MOLECULAR METHODS; MOLECULAR TECHNIQUES; PULSED-FIELD GEL ELECTROPHORESIS; RAPID IDENTIFICATION; S. CEREVISIAE; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE STRAINS; YEASTS;

COSMIC RAYS;

SACCHAROMYCES CEREVISIAE;

EID: 52449095641     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9799-y     Document Type: Article

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