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

Anonymous, Keshani (2014) Diversity Analysis of Saccharomyces Cerevisiae Population from North-Western Himalayan Region Using Molecular Markers. Doctoral thesis, CSKHPKV Palampur.

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Abstract

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.

Item Type: Thesis (Doctoral)
Subjects: 500 Natural Sciences and Mathematics > 579.562 Hemiascomycetes (Protomycetales, Taphrinales, Saccharomycetaceae)
Divisions: CSKHPKV Palampur > Department of Microbiology
Depositing User: CSKHPKV Palampur
Date Deposited: 25 Jun 2015 04:01
Last Modified: 05 Jul 2017 08:34
URI: http://hillagricrepository.co.in/id/eprint/764

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