Analysis of production brewing strains of yeast by DNA fingerprinting
- Author
- WIGHTMAN, P1 ; QUAIN, D. E; MEADEN, P. G1
[1] International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, United Kingdom - Source
Letters in applied microbiology. 1996, Vol 22, Num 1, pp 90-94 ; ref : 17 ref
- CODEN
- LAMIE7
- ISSN
- 0266-8254
- Scientific domain
- Food science technology; Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Différenciation Levure brasserie Méthode fingerprint Polymorphisme longueur fragment restriction Saccharomyces cerevisiae Ascomycetes Fungi Levure Thallophyta
- Keyword (en)
- Differentiation Brewer yeast Fingerprint method Restriction fragment length polymorphism Saccharomyces cerevisiae Ascomycetes Fungi Yeast Thallophyta
- Keyword (es)
- Diferenciación Levadura cerveza Método fingerprint Polimorfismo longitud fragmento restricción Saccharomyces cerevisiae Ascomycetes Fungi Levadura Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C04 Beers
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3094160
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1472-765X.1996.tb01115.x 
https://dx.doi.org/10.1111/j.1472-765X.1996.tb01115.x
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