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Article

DNA typing methods for differentiation of yeasts related to dry-cured meat products.

International journal of food microbiology - 1 Mar 2006

Andrade M J, Rodríguez M, Sánchez B, Aranda E, Córdoba J J

Abstract excerpt

RFLP analysis of the ITS and 18S rDNA, RAPD-PCR using mini- and microsatellite primers and RFLP analysis of mitochondrial DNA were examined to discriminate yeasts related to dry-cured meat products at species and strain level. Seven species and 35 strains of yeasts usually found in dry-cured meat products were tested. RFLP analysis of the ITS1-5.8S rDNA-ITS2 and 18S rDNA did not allow the separation at species...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Share to Polymorphism, Restriction Fragment Length

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Source

Identifiers

PMID: 16257467
DOI: 10.1016/j.ijfoodmicro.2005.08.011

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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