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RAPD jako metoda różnicowania i identyfikacji drożdży
Subtitle:RAPD as a tool for differentiation and identification of yeast
Creator:Robak, Małgorzata ; Baranowska, Katarzyna ; Barszczewski, Wojciech ; Wojtatowicz, Maria
Publisher:Komitet Biotechnologii PAN ; Instytut Chemii Bioorganicznej PAN
Date issued/created: Subject and Keywords: Abstract:The growing importance of yeast in food and beverages creates a necessity for a rapid and reliable method for typing of strains. As described in the present review, Randomly Amplified Polymorphic DNA method (RAPD), based on genome sequence diversity, allowed the differentiation and identification of strains belonging to Saccharomyces, Hanseniaspora, Yarrowia and other yeasts occurring in beer, wine, cheeses, sausages, dressings and fruits. The applied methodology and obtained results were compared and analysed in terms of repeatability and reproducibility. The possibility to compile the results in a database, which will serve the future identification of unknown strains, was discussed.
Relation:Biotechnologia, vol.71, 4 (2005)-.
Volume: Issue: Start page: End page: Resource type: Detailed Resource Type: Format: Resource Identifier: Source:Biblioteka Instytutu Chemii Bioorganicznej PAN
Language: Language of abstract: Temporal coverage: Rights:Licencja Creative Commons Uznanie autorstwa-Na tych samych warunkach 4.0
Terms of use: Digitizing institution:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Original in:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
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