Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis

Food Microbiology

Volumn 26, Issue 8, 2009, Pages 776-782

  Ruiz Moyano, Santiago ^a   Benito, María J ^a   Martín, Alberto ^a   Aranda, Emilio ^a   Hernández, Alejandro ^a   Córdoba, María G ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Genotype; ITS; Molds; Paprika; PCR RFLP

Indexed keywords

FUNGAL DNA;

ARTICLE; CLASSIFICATION; CLUSTER ANALYSIS; FOOD CONTAMINATION; FUNGUS; GENETICS; GENOTYPE; ISOLATION AND PURIFICATION; METHODOLOGY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; MOLECULAR WEIGHT; PEPPER; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SPECIES DIFFERENCE;

CAPSICUM; CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; CLUSTER ANALYSIS; DNA, FUNGAL; FOOD CONTAMINATION; FUNGI; GENOTYPE; MOLECULAR WEIGHT; MYCOLOGICAL TYPING TECHNIQUES; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SPECIES SPECIFICITY;

ASPERGILLUS; CLADOSPORIUM; FUSARIUM; MUCOR; PENICILLIUM; PHLEBIA;

EID: 70349777494     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.05.002     Document Type: Article

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