Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening

Meat Science

Volumn 84, Issue 3, 2010, Pages 377-383

  Andrade, María J ^a   Rodríguez, Mar ^a   Casado, Eva ^a   Córdoba, Juan J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured Iberian ham; Molecular characterization; Yeasts

Indexed keywords

FUNGAL DNA; MITOCHONDRIAL DNA; PRIMER DNA;

ANIMAL; ARTICLE; CLASSIFICATION; EVALUATION; FOOD CONTROL; GENETICS; GEOGRAPHY; MEAT; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; RESTRICTION MAPPING; SACCHAROMYCETALES; SKELETAL MUSCLE; SPECIES DIFFERENCE; SWINE; YEAST;

ANIMALS; DNA PRIMERS; DNA, FUNGAL; DNA, MITOCHONDRIAL; FOOD MICROBIOLOGY; GEOGRAPHY; MEAT; MUSCLE, SKELETAL; MYCOLOGICAL TYPING TECHNIQUES; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RESTRICTION MAPPING; SACCHAROMYCETALES; SPECIES SPECIFICITY; SWINE; YEASTS;

DEBARYOMYCES HANSENII;

EID: 73449099572     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.09.005     Document Type: Article

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