Phylogenetic analysis of ascomycete yeasts that form coenzyme Q-9 and the proposal of the new genera Babjeviella, Meyerozyma, Millerozyma, Priceomyces, and Scheffersomyces

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概要

• 論文の詳細を見る
• Mycological Society of Japanの論文
• 2010-01-25

著者

• Kurtzman Cletus

  Microbial Genomics And Bioprocessing Research Unit National Center For Agricultural Utilization Rese

• Suzuki Motofumi

  Microbe Division/japan Collection Of Microorganisms Bioresource Center Riken

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• Identification and Typing of Miso and Soy Sauce Fermentation Yeasts, Candida etchellsii and C. versatilis, Based on Sequence Analyses of the D1D2 Domain of the 26S Ribosomal RNA Gene, and the Region of Internal Transcribed Spacer 1, 5.8S Ribosomal RNA Gen
• Phylogenetic analysis of ascomycete yeasts that form coenzyme Q-9 and the proposal of the new genera Babjeviella, Meyerozyma, Millerozyma, Priceomyces, and Scheffersomyces
• Genotyping of a Miso and Soy Sauce Fermentation Yeast, Zygosaccharomyces rouxii, Based on Sequence Analysis of the Partial 26S Ribosomal RNA Gene and Two Internal Transcribed Spacers
• Yeast species recognition from gene sequence analyses and other molecular methods

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