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Molecular analysis of prokaryotic microbial communities in a typical chernozem

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dc.contributor.author FRUNZE, Nina
dc.date.accessioned 2024-04-11T09:56:52Z
dc.date.available 2024-04-11T09:56:52Z
dc.date.issued 2022
dc.identifier.citation FRUNZE, Nina. Molecular analysis of prokaryotic microbial communities in a typical chernozem. In: Life sciences in the dialogue of generations: connections between universities, academia and business community: the National Conf. with international participation, ed. 2, 29-30 septembrie 2022, Chişinău. Chișinău, Republica Moldova: Abstract book, 2022, p. 130. ISBN 978-9975-159-80-7. en_US
dc.identifier.isbn 978-9975-159-80-7
dc.identifier.uri http://repository.utm.md/handle/5014/26780
dc.description.abstract The works were carried out in 2021 in the Biotron long-term stationary experiment. 4 variants of chernozem of two land use systems were studied: arable land of fodder crop rotation with alfalfa: 1 - control, without fertilizers, 2 - mineral background, 3 – organic background (cattle manure) and a forest belt located nearby. Molecular genetic analysis was performed using the equipment of the Central Collective Use Center "Genomic Technologies, Proteomics and Cell Biology" of the All-Russian Research Institute of Microbiology, St. Petersburg, Russia. en_US
dc.language.iso en en_US
dc.publisher Moldova State University en_US
dc.relation.ispartofseries The National Conference with international participation "Life sciences in the dialogue of generations: connections between universities, academia and business community";Ediţia 2, 29-30 septembrie 2022, Chișinău, Republica Moldova
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject chernozems en_US
dc.subject prokaryotic microbial communities en_US
dc.subject DNA pyrosequencing en_US
dc.subject bacteria en_US
dc.subject archaea en_US
dc.title Molecular analysis of prokaryotic microbial communities in a typical chernozem en_US
dc.type Article en_US


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