Yeast diversity during tapping and fermentation of palm wine from Cameroon

Food Microbiology

Volumn 26, Issue 4, 2009, Pages 415-420

  Stringini, Marzia ^a   Comitini, Francesca ^a   Taccari, Manuela ^a   Ciani, Maurizio ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

DGGE; Molecular typing; Palm wine; Yeast diversity

Indexed keywords

AGAR GEL ELECTROPHORESIS; ARTICLE; BACTERIAL COUNT; CAMEROON; CLASSIFICATION; FERMENTATION; FOOD CONTROL; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PHYLOGENY; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENCE; WINE; YEAST;

CAMEROON; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, AGAR GEL; FERMENTATION; FOOD MICROBIOLOGY; MYCOLOGICAL TYPING TECHNIQUES; PHYLOGENY; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; WINE; YEASTS;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA FERMENTATI; CANDIDA PARAPSILOSIS; HANSENIASPORA UVARUM; PICHIA; PICHIA FERMENTANS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCODES LUDWIGII; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 64649089934     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.02.006     Document Type: Article

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