Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations

Journal of Applied Microbiology

Volumn 100, Issue 3, 2006, Pages 599-607

  Manzano, M ^a   Medrala, D ^b,c   Giusto, C ^a   Bartolomeoli, I ^a   Urso, R ^a   Comi, G ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

^c UNIVERSITY OF GOTHENBURG   (Sweden)

Author keywords

PCR restriction enzyme analysis; PCR temperature gradient gel electrophoresis; Saccharomyces bayanus var. uvarum; Saccharomyces cerevisiae

Indexed keywords

ELECTROPHORESIS; ENZYMES; FERMENTATION; LACTIC ACID; THERMAL GRADIENTS; WINE; YEAST;

'DRY' [; PCR-RESTRICTION ENZYME ANALYSE; PCR-TEMPERATURE GRADIENT GEL ELECTROPHORESIS; RESTRICTION ENZYMES; SACCHAROMYCES BAYANI VAR.; SACCHAROMYCES BAYANUS; TEMPERATURE GRADIENT GEL ELECTROPHORESIS; UVARUM; WINE FERMENTATION; YEAST STRAIN;

STARTERS;

RESTRICTION ENDONUCLEASE;

YEAST;

ARTICLE; COMMERCIAL PHENOMENA; CONTROLLED STUDY; EVALUATION; FERMENTATION; FOOD CONTAMINATION; FUNGAL STRAIN; GEL ELECTROPHORESIS; LACTIC ACID BACTERIUM; MICROBIOLOGICAL EXAMINATION; NONHUMAN; POLYMERASE CHAIN REACTION; RELIABILITY; RESTRICTION MAPPING; SACCHAROMYCES CEREVISIAE; SUSPENSION; WINE;

BACTERIA (MICROORGANISMS); SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM;

EID: 33645129254     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02807.x     Document Type: Article

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