Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches

World Journal of Microbiology and Biotechnology

Volumn 31, Issue 2, 2015, Pages 359-369

  Arana Sanchez A ^a   Segura Garcia L E ^a   Kirchmayr, M ^a   Orozco Avila I ^a   Lugo Cervantes, E ^a   Gschaedler Mathis, A ^a  

^a CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

Author keywords

DGGE; Fermentation; Mexican cocoa; RFLP; Yeast

Indexed keywords

COCOA; ELECTROPHORESIS; FERMENTATION; IMPORTANCE SAMPLING; MICROORGANISMS; MOLECULAR BIOLOGY;

DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); DGGE; FERMENTATION PROCESS; MOLECULAR IDENTIFICATION; PHYSIOLOGICAL STATE; RESTRICTED FRAGMENT LENGTH POLYMORPHISMS; RFLP; VIABLE BUT NON-CULTURABLE;

YEAST;

FUNGAL DNA; RIBOSOME DNA;

CACAO; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MEXICO; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PROCEDURES; SPECIES DIFFERENCE; YEAST;

CACAO; DNA, FUNGAL; DNA, RIBOSOMAL; FERMENTATION; FOOD MICROBIOLOGY; MEXICO; MYCOLOGICAL TYPING TECHNIQUES; SPECIES SPECIFICITY; YEASTS;

EID: 84925538669     PISSN: 09593993     EISSN: 15730972     Source Type: Journal    
DOI: 10.1007/s11274-014-1788-8     Document Type: Article

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