Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence

Phylogenetic tree of 13 yeast isolates from fermented teff dough using ITS DNA sequence. i.e., 13 yeast isolates were (AAUBT21B, AAUBT25B, AAUBT27A, AAUBT28A, AAUBT24C, AAUBT23C, AAUBT31A, AAUBT26C, AAUBT34C, AAUBT32A and AAUBT30B) and 9 yeast accessions were from GenBank (KY102138.1, KY104888.1, KY104550.1, KU987883.1, KY103628.1, and KY102138.1 AND KY102138.1.).

International Journal of Food Science

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Figure 2: Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence