Quality Parameters and RAPD-PCR Differentiation of Commercial Baker's Yeast and Hybrid Strains

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  El Fiky, Zaki A ^a   Hassan, Gamal M ^a   Emam, Ahmed M ^b  

^a Fayoum University   (Egypt)

^b MINISTRY OF HIGHER EDUCATION AND SCIENTIFIC RESEARCH   (Egypt)

Author keywords

Amylase; Baker's yeast; Differentiation; Hybrid strains; RAPD PCR

Indexed keywords

ALPHA GLUCOSIDASE; AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE; SACCHAROMYCES CEREVISIAE PROTEIN;

ARTICLE; BREAD; CLASSIFICATION; EGYPT; EUROPE; FERMENTATION; GENETIC VARIABILITY; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIOLOGY; MOLECULAR TYPING; PHYLOGENY; QUALITY CONTROL; RANDOM AMPLIFIED POLYMORPHIC DNA; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENCE; TURKEY (REPUBLIC);

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; BREAD; EGYPT; EUROPE; FERMENTATION; GENETIC VARIATION; GLUCAN 1,4-ALPHA-GLUCOSIDASE; MOLECULAR TYPING; PHYLOGENY; QUALITY CONTROL; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; SPECIES SPECIFICITY; TURKEY;

SACCHAROMYCES CEREVISIAE;

EID: 84861967850     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02690.x     Document Type: Article

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