Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough

A. E. Hayford; A. Petersen; F. K. Vogensen; M. Jakobsen

Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough

A. E. Hayford, A. Petersen, F. K. Vogensen, M. Jakobsen

Research output: Contribution to journal › Journal article › Research › peer-review

58 Citations (Scopus)

Original language	English
Journal	Applied and Environmental Microbiology
Volume	65
Issue number	7
Pages (from-to)	3213-3221
Number of pages	9
ISSN	0099-2240
Publication status	Published - 1999

Cite this

Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough. / Hayford, A. E.; Petersen, A.; Vogensen, F. K.; Jakobsen, M.

In: Applied and Environmental Microbiology, Vol. 65, No. 7, 1999, p. 3213-3221.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Hayford, A. E.

AU - Petersen, A.

AU - Vogensen, F. K.

AU - Jakobsen, M.

PY - 1999

Y1 - 1999

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JO - Applied and Environmental Microbiology

JF - Applied and Environmental Microbiology

SN - 0099-2240

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