Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana
To identify the yeast and bacteria present in the mezcal fermentation from Agave salmiana. The restriction and sequence analysis of the amplified region, between 18S and 28S rDNA and 16S rDNA genes, were used for the identification of yeast and bacteria, respectively. Eleven different micro-organism...
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Veröffentlicht in: | Letters in applied microbiology 2008-06, Vol.46 (6), p.626-630 |
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Sprache: | eng |
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