Figure 7. Gel agarose electrophoresis of PCR products of four yeast strains obtained with specific primer of Saccharomyces cerevisiae species. MT: 2 log ladder; S20P2: 20 strain isolated of 2 palm wine sample; S7P1: 7 strain isolated of 1 palm wine sample; S14P1: 14 strain isolated of 1 palm wine sample; S18P1: 18 strain isolated of 1 palm wine sample.

From

Characterization of Saccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo

Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A., Limingui Polo C.

American Journal of Food Science and Technology. 2019, 7(6), 205-214 doi:10.12691/ajfst-7-6-7