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

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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
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
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!