Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 107, Issue -, Pages 104081
Publisher
Elsevier BV
Online
2022-06-19
DOI
10.1016/j.fm.2022.104081
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- RAPD, ISSR, and SCoT markers based genetic stability assessment of micropropagated Dendrobium fimbriatum Lindl. var. oculatum Hk. f.- an important endangered orchid
- (2021) Leimapokpam Tikendra et al. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS
- Exploring genetic variations in threatened medicinal orchids using start codon targeted (SCoT) polymorphism and marker-association with seed morphometric traits
- (2021) Soheila Gholami et al. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS
- SCoT-marker analysis of Oryzaephilus surinamensis L. (Coleoptera: Silvanidae) and stored date kernels of Phoenix dactylifera (L.) fumigated with ozone and phosphine gases
- (2021) Nilly A.H. Abdelfattah et al. JOURNAL OF ASIA-PACIFIC ENTOMOLOGY
- Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage
- (2021) Nicola Francesca et al. FOOD MICROBIOLOGY
- Genetic diversity and population structure of black cottonwood (Populus deltoides) revealed using simple sequence repeat markers
- (2020) Cun Chen et al. BMC GENETICS
- Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough
- (2020) Michela Palla et al. Applied Sciences-Basel
- Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough
- (2020) Belén Carbonetto et al. Microorganisms
- Predominant Yeasts in the Sourdoughs Collected from Some Parts of Turkey
- (2020) Cennet Pelin Boyaci‐Gunduz et al. YEAST
- Role of Kazachstania humilis and Saccharomyces cerevisiae in the strain-specific assertiveness of Fructilactobacillus sanfranciscensis strains in rye sourdough
- (2020) Esther Rogalski et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- The utility of iPBS retrotransposons markers to analyze genetic variation in yeast
- (2020) Furkan Aydın et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Efficiency of RAPD, ISSR, iPBS, SCoT and phytochemical markers in the genetic relationship study of five native and economical important bamboos of North-East India
- (2020) Thoungamba Amom et al. PHYTOCHEMISTRY
- Comparative assessment of ISSR, RAPD, and SCoT markers for genetic diversity in Clerodendrum species of North East India
- (2020) Barbi Gogoi et al. MOLECULAR BIOLOGY REPORTS
- Thirty years of knowledge on sourdough fermentation: A systematic review
- (2020) Kashika Arora et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing
- (2020) Linnea Johansson et al. FOOD MICROBIOLOGY
- Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
- (2019) Charlotte Urien et al. Frontiers in Microbiology
- Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives
- (2019) Santiago Ruiz-Moyano et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making
- (2019) Zhijian Li et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria
- (2019) D. Korcari et al. LETTERS IN APPLIED MICROBIOLOGY
- Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations
- (2018) Cinzia Porru et al. FOOD MICROBIOLOGY
- Differentiation of Saccharomyces cerevisiae populations from vineyards of the Azores Archipelago: Geography vs Ecology
- (2018) João Drumonde-Neves et al. FOOD MICROBIOLOGY
- MEGA X: Molecular Evolutionary Genetics Analysis across Computing Platforms
- (2018) Sudhir Kumar et al. MOLECULAR BIOLOGY AND EVOLUTION
- Genetic Diversity Analysis Reveals Genetic Differentiation and Strong Population Structure in Calotropis Plants
- (2018) Nkatha G. Muriira et al. Scientific Reports
- Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
- (2018) Michela Palla et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread
- (2018) Bowen Yan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development and application of a quantitative real-time PCR assay for rapid detection of the multifaceted yeast Kazachstania servazzii in food
- (2017) Martin Spanoghe et al. FOOD MICROBIOLOGY
- An AFLP based method for the detection and identification of indigenous yeast in complex must samples without a microbiological culture
- (2017) Ignacio Baselga et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods
- (2017) Michela Palla et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Molecular evolution and phylogenetic analysis of biocontrol genes acquired from SCoT polymorphism of mycoparasitic Trichoderma koningii inhibiting phytopathogen Rhizoctonia solani Kuhn
- (2016) H.P. Gajera et al. INFECTION GENETICS AND EVOLUTION
- Yeast diversity of sourdoughs and associated metabolic properties and functionalities
- (2016) Luc De Vuyst et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
- (2016) Enes Dertli et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The contribution of glutathione to the destabilizing effect of yeast on wheat dough
- (2015) C. Verheyen et al. FOOD CHEMISTRY
- Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs
- (2015) Emilie Lhomme et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Metabarcoding of the kombucha microbial community grown in different microenvironments
- (2015) Oleg N Reva et al. AMB Express
- Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation
- (2014) Raffaella Di Cagno et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Candida milleri species reveals intraspecific genetic and metabolic polymorphisms
- (2014) Ileana Vigentini et al. FOOD MICROBIOLOGY
- Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham
- (2014) G. Gallardo et al. FOOD MICROBIOLOGY
- Genetic diversity and dynamics of bacterial and yeast strains associated to Spanish-style green table-olive fermentations in large manufacturing companies
- (2014) Helena Lucena-Padrós et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- ObStruct: A Method to Objectively Analyse Factors Driving Population Structure Using Bayesian Ancestry Profiles
- (2014) Velimir Gayevskiy et al. PLoS One
- Biodiversity study of wine yeasts belonging to the “terroir” of Montepulciano d'Abruzzo “Colline Teramane” revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns
- (2013) Rosanna Tofalo et al. FOOD MICROBIOLOGY
- Influence of commercial baker's yeasts on bread aroma profiles
- (2013) Anja N. Birch et al. FOOD RESEARCH INTERNATIONAL
- Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods
- (2013) Rosanna Tofalo et al. Frontiers in Microbiology
- GenAlEx 6.5: genetic analysis in Excel. Population genetic software for teaching and research--an update
- (2012) R. Peakall et al. BIOINFORMATICS
- Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content
- (2012) V. Lampignano et al. FOOD RESEARCH INTERNATIONAL
- Local Ancestry Corrects for Population Structure in Saccharomyces cerevisiae Genome-Wide Association Studies
- (2012) Liyang Diao et al. GENETICS
- Surprisingly diverged populations ofSaccharomyces cerevisiaein natural environments remote from human activity
- (2012) Qi-Ming Wang et al. MOLECULAR ECOLOGY
- Genetic Diversity and Population Structure of Saccharomyces cerevisiae Strains Isolated from Different Grape Varieties and Winemaking Regions
- (2012) Dorit Schuller et al. PLoS One
- Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity
- (2011) Fabio Minervini et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- STRUCTURE HARVESTER: a website and program for visualizing STRUCTURE output and implementing the Evanno method
- (2011) Dent A. Earl et al. Conservation Genetics Resources
- Wickerhamomyces anomalus in the sourdough microbial ecosystem
- (2010) Heide-Marie Daniel et al. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
- Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly
- (2010) Spiros Paramithiotis et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China
- (2010) Jiachao Zhang et al. FOOD CONTROL
- Development and application of RAPD-SCAR markers to identify intra-species hybrids of industrial Saccharomyces cerevisiae
- (2010) Pin-Mei Wang et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas
- (2010) Neemisha Pathania et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)
- (2009) Sara Valmorri et al. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
- Yeast Microflora Isolated From Brazilian Cassava Roots: Taxonomical Classification Based on Molecular Identification
- (2009) Nelson Ferreira et al. CURRENT MICROBIOLOGY
- Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening
- (2009) María J. Andrade et al. MEAT SCIENCE
- Physiological and molecular characterisation of Saccharomyces cerevisiae cachaça strains isolated from different geographic regions in Brazil
- (2009) Fernanda Badotti et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Self-fertilization is the main sexual reproduction mechanism in native wine yeast populations
- (2008) Francisco A. Cubillos et al. FEMS MICROBIOLOGY ECOLOGY
- Description of the microflora of sourdoughs by culture-dependent and culture-independent methods
- (2008) Lucilla Iacumin et al. FOOD MICROBIOLOGY
- Start Codon Targeted (SCoT) Polymorphism: A Simple, Novel DNA Marker Technique for Generating Gene-Targeted Markers in Plants
- (2008) Bertrand C. Y. Collard et al. PLANT MOLECULAR BIOLOGY REPORTER
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now