Use of Conserved Randomly Amplified Polymorphic DNA (RAPD) Fragments and RAPD Pattern for Characterization of Lactobacillus fermentum in Ghanaian Fermented Maize Dough

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Veröffentlicht in:	Applied and Environmental Microbiology 1999-07, Vol.65 (7), p.3213-3221
Hauptverfasser:	HAYFORD, A. E, PETERSEN, A, VOGENSEN, F. K, JAKOBSEN, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acid Sequence Bacteriological methods and techniques used in bacteriology Bacteriology Biological and medical sciences Cereal and baking product industries Cluster Analysis Corn Deoxyribonucleic acid DNA DNA Probes DNA, Bacterial - chemistry DNA, Bacterial - genetics Fermentation Food industries Food-Processing Industry Fundamental and applied biological sciences. Psychology General Microbial Ecology Ghana Lactobacillus - classification Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus fermentum Microbiology Molecular Sequence Data Nucleic Acid Hybridization Polymerase Chain Reaction Random Amplified Polymorphic DNA Technique Sequence Analysis, DNA Zea mays Zea mays - microbiology
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Zusammenfassung:	Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit StumbleUpon Twitter current issue Spotlights in the Current Issue AEM About AEM Subscribers Authors Reviewers Advertisers Inquiries from the Press Permissions & Commercial Reprints ASM Journals Public Access Policy AEM RSS Feeds 1752 N Street N.W. • Washington DC 20036 202.737.3600 • 202.942.9355 fax • journals@asmusa.org Print ISSN: 0099-2240 Online ISSN: 1098-5336 Copyright © 2014 by the American Society for Microbiology. For an alternate route to AEM .asm.org, visit: AEM
ISSN:	0099-2240 1098-5336
DOI:	10.1128/aem.65.7.3213-3221.1999