Detection and identification of Brettanomyces/Dekkera sp. yeasts with a loop-mediated isothermal amplification method

Food Microbiology

Volumn 24, Issue 7-8, 2007, Pages 778-785

  Hayashi, Nobuyuki ^a   Arai, Ritsuko ^a   Tada, Setsuzo ^a   Taguchi, Hiroshi ^a   Ogawa, Yutaka ^a  

^a KIRIN BREWERY CO LTD   (Japan)

Author keywords

Beer; Brettanomyces; Dekkera; Identification; ITS region; LAMP; Primer; Quality control; Soft drink; Spoilage yeast; Wine

Indexed keywords

FUNGAL DNA; PRIMER DNA; RIBOSOME RNA;

ALCOHOLIC BEVERAGE; ARTICLE; BEVERAGE; CARBONATED BEVERAGE; CLASSIFICATION; FOOD CONTROL; GENE AMPLIFICATION; GENETICS; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; NUCLEOTIDE SEQUENCE; PHYLOGENY; POLYMERASE CHAIN REACTION; SACCHAROMYCES; SENSITIVITY AND SPECIFICITY; SEQUENCE ALIGNMENT; SPECIES DIFFERENCE;

ALCOHOLIC BEVERAGES; BASE SEQUENCE; BEVERAGES; CARBONATED BEVERAGES; DNA PRIMERS; DNA, FUNGAL; FOOD MICROBIOLOGY; GENE AMPLIFICATION; HUMANS; PHYLOGENY; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL; SACCHAROMYCETALES; SENSITIVITY AND SPECIFICITY; SEQUENCE ALIGNMENT; SPECIES SPECIFICITY;

BRETTANOMYCES; BRETTANOMYCES CUSTERSIANUS; BRETTANOMYCES NAARDENENSIS; DEKKERA; DEKKERA ANOMALA; DEKKERA BRUXELLENSIS;

EID: 34347235467     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.01.007     Document Type: Article

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