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Solanum --- Solanum --- genetic markers --- genetic markers --- Plant morphology --- Plant morphology --- genetic maps --- genetic maps --- breeding methods --- breeding methods --- Biodiversity --- Biodiversity --- Genetic polymorphism --- Genetic polymorphism --- Rflp markers --- Isozyme marker --- Rflp marker --- Rflp markers --- Isozyme marker --- Rflp marker

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Fruit trees --- Fruit trees --- Pome fruits --- Pome fruits --- Mycoplasma --- Mycoplasma --- Laboratory diagnosis --- Laboratory diagnosis --- RFLP --- RFLP --- PCR --- PCR

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Wheat RFLP markers were selected for providing a readable hybridization pattern and characterized for their polymorphism information content. We report the mapping of 160 loci, corresponding to 132 markers, on the genetic map of a wheat reference population. This map resulting from joined works of different labs, constitutes an essential tool for further molecular marker assisted wheat breeding. Molecular markers were used to study the genetic basis of the quantitative resistance to powdery mildew of the wheat line RE714. Two doubled haploid populations from the crosses between RE714 and the susceptible parents Festin and Hardi were used. Using RFLP and microsatellites markers, genetic maps were developed for both populations ; line resistance was observed in field tests over different environments. Considering both populations and all the environments tested, the segregation data from molecular markers and resistance allowed us to detect 9 QTL (Quantitative Trait Loci) involved in the quantitative resistance of RE714. Among them, we found residual effects of the race-specific resistance genes Pm4b and MIRE. Two major QTL were very stable since they were detected across the two populations and all environments tested. Comparing the two populations, we show differences in the QTL detected according to the susceptible parent used and that the genetic background of Hardi leads to a lack of residual effect at the Pm4b gene.

Triticum aestivum --- Triticum aestivum --- Mildews --- Mildews --- Disease resistance --- Disease resistance --- genomes --- genomes --- genetic markers --- genetic markers --- genetic maps --- genetic maps --- Genetic polymorphism --- Genetic polymorphism --- RFLP --- RFLP

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Champignon --- Fungi --- Protéine --- proteins --- Polyholoside --- Polysaccharides --- Lipide --- Lipids --- Acide gras --- Fatty acids --- Composé aromatique --- Aromatic compounds --- Glucide --- Carbohydrates --- Métabolite --- Metabolites --- Métabolite secondaire --- Secondary metabolites --- Taxonomie --- taxonomy --- Identification --- identification --- Polymorphisme génétique --- Genetic polymorphism --- PCR --- RFLP --- Chemotaxonomy. --- FUN Fungi & Lichenes --- biochemistry --- identification. --- FUNGI --- CHEMOTAXONOMY --- REVIEWS

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Ensuring microbiological safety in the food (of animal origin) chain is a challenging task due to the complex interactions among animals, humans and the environment. However, technological and analytical advances in recent years have provided a broader insight into microbiological hazards in the food chain and risk assessment. The objective of the proposed Special Issue “Study of Microbiological Safety in the Food Chain” was therefore to obtain scientific papers addressing microbiological hazards in the food chain, such as bacterial antimicrobial resistance, bacterial or fungal spoilage of foods, the antimicrobial potential of the indigenous microbiota, the aminogenic or amine-reducing capacity of the microbiota, and papers that apply novel methods to study the food microbiome to discover potential, previously unknown microbial hazards. This Special Issue of the journal Processes entitled “Study of Microbiological Safety in the Food Chain” consists of nine research papers and one review paper. Four papers focus on the microbiological aspects of milk and dairy products, three on meat and meat products, two on eggs, and one on various market foods. The microorganisms of interest were species of lactobacilli, enterococci and molds, Yersinia enterocolitica, Bacillus cereus and the general microbiota in certain foods.

antimicrobial resistance --- Lactobacillus johnsonii --- Lactobacillus zeae --- MALDI-TOF-MS --- milk --- PCR --- mold --- egg --- Penicillium --- colony morphology --- Ehrlich reaction --- creatine --- restriction enzyme --- PCR-ITS-RFLP --- egg quality --- Cladosporium --- Fusarium --- raw goat milk --- enterococcal species --- safety --- virulence factor --- bacteriocins --- meat safety --- biological hazards --- Yersinia enterocolitica --- Toxoplasma gondii --- food chain information --- emerging foodborne pathogens --- Bacillus --- probiotics --- ewe --- milk lump cheese --- microbiome --- microbial flora --- dry aged beef --- rancidity --- index --- meat products --- dry-cured hams --- sensory evaluation --- surface moulds --- Aspergillus --- Croatian regions --- biogenic amines --- enterococci --- lactobacilli --- lactococci --- ripened cheese --- n/a