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 |
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| container_title | Applied and Environmental Microbiology |
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| creator | HAYFORD, A. E PETERSEN, A VOGENSEN, F. K JAKOBSEN, M |
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| doi_str_mv | 10.1128/aem.65.7.3213-3221.1999 |
| format | Article |
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</description><identifier>ISSN: 0099-2240</identifier><identifier>EISSN: 1098-5336</identifier><identifier>DOI: 10.1128/aem.65.7.3213-3221.1999</identifier><identifier>PMID: 10388723</identifier><identifier>CODEN: AEMIDF</identifier><language>eng</language><publisher>Washington, DC: American Society for Microbiology</publisher><subject>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</subject><ispartof>Applied and Environmental Microbiology, 1999-07, Vol.65 (7), p.3213-3221</ispartof><rights>1999 INIST-CNRS</rights><rights>Copyright American Society for Microbiology Jul 1999</rights><rights>Copyright © 1999, American Society for Microbiology 1999</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c561t-3a4a14bbee58fac9f7bb2390da11159a65f556b15e4f900c21d05cf4183b19873</citedby><cites>FETCH-LOGICAL-c561t-3a4a14bbee58fac9f7bb2390da11159a65f556b15e4f900c21d05cf4183b19873</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC91476/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC91476/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,3188,3189,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1891958$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10388723$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>HAYFORD, A. E</creatorcontrib><creatorcontrib>PETERSEN, A</creatorcontrib><creatorcontrib>VOGENSEN, F. K</creatorcontrib><creatorcontrib>JAKOBSEN, M</creatorcontrib><title>Use of Conserved Randomly Amplified Polymorphic DNA (RAPD) Fragments and RAPD Pattern for Characterization of Lactobacillus fermentum in Ghanaian Fermented Maize Dough</title><title>Applied and Environmental Microbiology</title><addtitle>Appl Environ Microbiol</addtitle><description>Classifications
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</description><subject>Amino Acid Sequence</subject><subject>Bacteriological methods and techniques used in bacteriology</subject><subject>Bacteriology</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Cluster Analysis</subject><subject>Corn</subject><subject>Deoxyribonucleic acid</subject><subject>DNA</subject><subject>DNA Probes</subject><subject>DNA, Bacterial - chemistry</subject><subject>DNA, Bacterial - genetics</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Food-Processing Industry</subject><subject>Fundamental and applied biological sciences. 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</abstract><cop>Washington, DC</cop><pub>American Society for Microbiology</pub><pmid>10388723</pmid><doi>10.1128/aem.65.7.3213-3221.1999</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0099-2240 |
| ispartof | Applied and Environmental Microbiology, 1999-07, Vol.65 (7), p.3213-3221 |
| issn | 0099-2240 1098-5336 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_69866356 |
| source | MEDLINE; American Society for Microbiology Journals; PubMed Central; Alma/SFX Local Collection |
| subjects | 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 |
| title | 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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