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Diversity Analysis of Saccharomyces Cerevisiae Population from North-Western Himalayan Region Using Molecular Markers

CSK Himachal Pradesh Agricultural University Repository

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Relation http://hillagricrepository.co.in/764/
 
Title Diversity Analysis of Saccharomyces Cerevisiae Population from North-Western Himalayan Region Using Molecular Markers
 
Creator Anonymous, Keshani
 
Subject 579.562 Hemiascomycetes (Protomycetales, Taphrinales, Saccharomycetaceae)
 
Description Fermentation technology is one of the oldest food technologies that have been used for several thousand years as an effective and low cost means for preserving foods and beverages (Borgstrom 1968). Fermented food products are essential component of diet in a number of developing countries and are consumed either as beverage, main dish or condiment, which contribute to one third diet of people all over the world (Campbellplatt 1994). A wide variety of traditional fermented foods and beverages have been reported in many countries by several workers viz. India (Sandhu et al. 1986), Ethiopia (Mogessie 2002), Zimbabwe (Gadaya et al. 2003), Turkey (Altay et al. 2013) etc.
 
Date 2014
 
Type Thesis
NonPeerReviewed
 
Format text
 
Language en
 
Identifier http://hillagricrepository.co.in/764/1/Keshani%20PhD%20%20Mircrobiology.pdf
Anonymous, Keshani (2014) Diversity Analysis of Saccharomyces Cerevisiae Population from North-Western Himalayan Region Using Molecular Markers. Doctoral thesis, CSKHPKV Palampur.