(الدراسات العليا- جامعة النيلين, 2018-06-15) M. Aseel, Kawthar; E. Elfaki, Ahmed; F. Hamed Elnil, Yousif; A. Saad, Mahdi
A total of 19 yeast have been isolated from fermented kissra dough and characterized at strain level with molecular tools. The 18S-28S ITS region was amplified using the fluorescein labelled CY5-Y-ITS1 forward primer and YITS4 reverse primer. By the ITS-PCR profiles, the isolates were divided into two groups of yeasts.
