Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods

International Journal of Food Microbiology

Volumn 165, Issue 2, 2013, Pages 84-88

  Greppi, Anna ^a   Rantsiou, Kalliopi ^a   Padonou, Wilfrid ^b   Hounhouigan, Joseph ^b   Jespersen, Lene ^c   Jakobsen, Mogens ^c   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF ABOMEY CALAVI   (Benin)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Biodiversity; Candida krusei; Culture dependent and independent analysis; Fermented foods; Predominant species; Yeasts

Indexed keywords

DNA; RIBOSOME RNA;

ARTICLE; CANDIDA KRUSEI; CANDIDA RUGOSA; CANDIDA TROPICALIS; CLAVISPORA LUSITANIAE; COLONY FORMING UNIT; DEBARYOMYCES HANSENII; DEKKERA BRUXELLENSIS; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; FERMENTATION; FERMENTED PRODUCT; FUNGUS CULTURE; FUNGUS ISOLATION; GENE SEQUENCE; KLUYVEROMYCES MARXIANUS; MAIZE; MICROBIAL DIVERSITY; NONHUMAN; NUCLEOTIDE SEQUENCE; SACCHAROMYCES CEREVISIAE; YEAST;

CANDIDA RUGOSA; CANDIDA TROPICALIS; CLAVISPORA LUSITANIAE; DEBARYOMYCES HANSENII; DEKKERA BRUXELLENSIS; ISSATCHENKIA ORIENTALIS; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 84878489059     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.05.005     Document Type: Article

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