Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations

International Journal of Food Microbiology

Volumn 108, Issue 3, 2006, Pages 376-384

  Xufre, A ^a   Albergaria, H ^a   Inacio J ^b   Spencer Martins, I ^b   Girio F ^a  

^a INETI   (Portugal)

^b UNIVERSIDADE NOVA DE LISBOA   (Portugal)

Author keywords

FISH; In situ hybridisation; Non Saccharomyces; Wine yeasts; Yeast population dynamics

Indexed keywords

ALCOHOL; RIBOSOME RNA; RNA 26S; UNCLASSIFIED DRUG;

ARTICLE; CANDIDA STELLATA; FERMENTATION; FLUORESCENCE IN SITU HYBRIDIZATION; FUNGAL CELL; FUNGAL STRAIN; FUNGUS; FUNGUS ISOLATION; GRAPE; HANSENIASPORA GUILLIERMONDII; HANSENIASPORA UVARUM; INOCULATION; KLUYVEROMYCES MARXIANUS; KLUYVEROMYCES THERMOTOLERANS; LABORATORY TEST; MICROBIAL POPULATION DYNAMICS; MOLECULAR EVOLUTION; NONHUMAN; OLIGONUCLEOTIDE PROBE; ORGANOLEPTIC PROPERTY; PLATE COUNT; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII; WINE INDUSTRY; YEAST;

COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; ETHANOL; FERMENTATION; IN SITU HYBRIDIZATION, FLUORESCENCE; INDUSTRIAL MICROBIOLOGY; POPULATION DYNAMICS; TIME FACTORS; VITIS; WINE; YEASTS;

CANDIDA STELLATA; HANSENIASPORA UVARUM; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII; VITIS SP.;

EID: 33645929060     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.01.025     Document Type: Article

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