Fig. 1From: Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potentialAgarose gels showing DNA fingerprint obtained after random amplification of polymorphic DNA (RAPD)-PCR with primers OPL14 (left) and OPL20 (right). Lanes: M O’GeneRulertm 1 kb DNA ladder (Fermentas, http://ThermoScientificBio.com/Fermentas) 485 E. faecium EM485, 925 E. faecium EM925 Back to article page