메뉴 건너뛰기




Volumn 19, Issue 2, 2007, Pages 153-164

Detection of Dekkera/Brettanomyces bruxellensis in pressed Sangiovese grapes by real time PCR

Author keywords

Dekkera brettanomyces bruxellensis; Grapes; pDONR Zeo; Real time PCR; Wine yeasts

Indexed keywords

BRETTANOMYCES; DEKKERA BRUXELLENSIS; VITACEAE;

EID: 34548583982     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (20)

References (35)
  • 1
    • 84978598934 scopus 로고
    • Super attenuation of beer: A study of three organisms capable of causing abnormal attenuations
    • Andrews J. and Gilliland R.B. 1952. Super attenuation of beer: a study of three organisms capable of causing abnormal attenuations. J. Inst. Brew. 58: 189.
    • (1952) J. Inst. Brew , vol.58 , pp. 189
    • Andrews, J.1    Gilliland, R.B.2
  • 4
    • 0036121660 scopus 로고    scopus 로고
    • Caruso M., Fiore C., Contursi M., Salzano G., Paparella A. and Romano P. 2002. Formation of biogenic amines as criteria for the selection of wine yeast. W.J. Microbiol. Biotech-nol. 18: 159.
    • Caruso M., Fiore C., Contursi M., Salzano G., Paparella A. and Romano P. 2002. Formation of biogenic amines as criteria for the selection of wine yeast. W.J. Microbiol. Biotech-nol. 18: 159.
  • 5
    • 0002367599 scopus 로고
    • Rilevazione della flora microbica di mosti e vini
    • Cavazza A., Grando M.S. and Zini C. 1992. Rilevazione della flora microbica di mosti e vini. Vignevini 9: 17.
    • (1992) Vignevini , vol.9 , pp. 17
    • Cavazza, A.1    Grando, M.S.2    Zini, C.3
  • 6
    • 0001647525 scopus 로고
    • Influence des conditions d'élevage et de surfitage des vins rouges en barriques sur leur teneur en acide acétique et en éthyl-phénols
    • Chatonnet P., Dubourdieu D. and Boidron J.N. 1993. Influence des conditions d'élevage et de surfitage des vins rouges en barriques sur leur teneur en acide acétique et en éthyl-phénols. J. Int. Sci. Vigne Vin 27: 277.
    • (1993) J. Int. Sci. Vigne Vin , vol.27 , pp. 277
    • Chatonnet, P.1    Dubourdieu, D.2    Boidron, J.N.3
  • 7
    • 34548593439 scopus 로고    scopus 로고
    • Chatonnet P., Masneuf I., Gubbiotti M.C. and Dubourdieu D. 1999. Prevention et detection des contaminations par Brettanomyces au cours de la vinification et de l'élevage des vins'. Rev. fr. oenol. 179: 20.
    • Chatonnet P., Masneuf I., Gubbiotti M.C. and Dubourdieu D. 1999. Prevention et detection des contaminations par Brettanomyces au cours de la vinification et de l'élevage des vins'. Rev. fr. oenol. 179: 20.
  • 8
    • 0031422815 scopus 로고    scopus 로고
    • Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking
    • Ciani M. and Ferraro L. 1997. Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking. J. Sci. Food Agr. 75: 489.
    • (1997) J. Sci. Food Agr , vol.75 , pp. 489
    • Ciani, M.1    Ferraro, L.2
  • 9
    • 1642291703 scopus 로고    scopus 로고
    • Molecular detection and identification of Brettanomyces/Dekkera anomalus in spoiled wines
    • Cocolin L., Rantsiou K., Iacumin L., Zironi R. and Comi G. 2004. Molecular detection and identification of Brettanomyces/Dekkera anomalus in spoiled wines. Appl. Env. Microbiol. 70: 1347.
    • (2004) Appl. Env. Microbiol , vol.70 , pp. 1347
    • Cocolin, L.1    Rantsiou, K.2    Iacumin, L.3    Zironi, R.4    Comi, G.5
  • 11
    • 6344275656 scopus 로고    scopus 로고
    • Detection and quantification of Brettanomyces bruxellensis and "ropy" Pediococcus damnosus strains in wine by real-time polymerase chain reaction
    • Delaherche A., Claisse O. and Lonvaud-Funel A. 2004. Detection and quantification of Brettanomyces bruxellensis and "ropy" Pediococcus damnosus strains in wine by real-time polymerase chain reaction. J. Appl. Microbiol. 97: 910.
    • (2004) J. Appl. Microbiol , vol.97 , pp. 910
    • Delaherche, A.1    Claisse, O.2    Lonvaud-Funel, A.3
  • 12
    • 0035693937 scopus 로고    scopus 로고
    • Identification of Brettanomyces/Dekkera species based on polymorphism in the rRNA internal transcribed spacer region
    • Egli M.C. and Henick-Kling T. 2001. Identification of Brettanomyces/Dekkera species based on polymorphism in the rRNA internal transcribed spacer region. Am. J. Enol. Vitic. 52: 241.
    • (2001) Am. J. Enol. Vitic , vol.52 , pp. 241
    • Egli, M.C.1    Henick-Kling, T.2
  • 14
    • 0001957122 scopus 로고
    • Yeasts: Growth during fermentation
    • Fleet, G.H, Ed, p, Harwood Academic, Chur, Switzerland
    • Fleet G.H. and Heard G.M. 1993. Yeasts: growth during fermentation. In "Wine Microbiology and Biotechnology" Fleet, G.H. (Ed.), p. 27. Harwood Academic, Chur, Switzerland.
    • (1993) Wine Microbiology and Biotechnology , pp. 27
    • Fleet, G.H.1    Heard, G.M.2
  • 15
    • 0004114545 scopus 로고    scopus 로고
    • The Chapman & Hall Enology Library, New York
    • Fugelsang K.C. 1996. "Wine Microbiology". The Chapman & Hall Enology Library, New York.
    • (1996) Wine Microbiology
    • Fugelsang, K.C.1
  • 16
    • 0001035513 scopus 로고    scopus 로고
    • Yeasts and molds
    • K.C. Fugelsang Ed, p, Chapman & Hall Enology Library, New York
    • Fugelsang K.C. 1997. Yeasts and molds. In "Wine Microbiology". K.C. Fugelsang (Ed.), p. 68. Chapman & Hall Enology Library, New York.
    • (1997) Wine Microbiology , pp. 68
    • Fugelsang, K.C.1
  • 17
    • 84980121814 scopus 로고
    • Brettanomyces occurrence, characteristics, and effects on beer flavour
    • Gilliland R.B. 1961. Brettanomyces occurrence, characteristics, and effects on beer flavour. J. Inst. Brew. 67: 257.
    • (1961) J. Inst. Brew , vol.67 , pp. 257
    • Gilliland, R.B.1
  • 18
    • 0033369323 scopus 로고    scopus 로고
    • Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region
    • Granchi L., Bosco M., Messini A. and Vincenzini M. 1999. Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region. J. Appl. Microbiol. 87: 949.
    • (1999) J. Appl. Microbiol , vol.87 , pp. 949
    • Granchi, L.1    Bosco, M.2    Messini, A.3    Vincenzini, M.4
  • 19
    • 0014906033 scopus 로고
    • Brettanomyces naardenensis, a new yeast from soft drinks
    • Kolfschoten G.A. and Yarrow D. 1970. Brettanomyces naardenensis, a new yeast from soft drinks. Antonie Van Leeuwenhoek 36: 458.
    • (1970) Antonie Van Leeuwenhoek , vol.36 , pp. 458
    • Kolfschoten, G.A.1    Yarrow, D.2
  • 20
    • 0003024123 scopus 로고
    • Yeasts in wine making
    • A.H. Rose and J.S. Harrison Ed, p, Academic Press, London
    • Kunkee R.E. and Amerine M.A. 1970. Yeasts in wine making. In "The Yeasts". A.H. Rose and J.S. Harrison (Ed.). p. 5. Academic Press, London.
    • (1970) The Yeasts , pp. 5
    • Kunkee, R.E.1    Amerine, M.A.2
  • 21
    • 0004021478 scopus 로고    scopus 로고
    • Kurtzman C.P. and Fell J.W, Ed, 4th ed. Elsevier Science Publisher BV, The Netherlands, Amsterdam
    • Kurtzman C.P. and Fell J.W. (Ed.). 2000. "The Yeasts, a Taxonomic Study" 4th ed. Elsevier Science Publisher BV, The Netherlands, Amsterdam.
    • (2000) The Yeasts, a Taxonomic Study
  • 22
    • 0030053597 scopus 로고    scopus 로고
    • Detection of Dekkera-Brettanomyces strains in sherry by a nested PCR method
    • Ibeas J.I., Lozano I., Perdigones F. and Jimenez J. 1996. Detection of Dekkera-Brettanomyces strains in sherry by a nested PCR method. Appl. Env. Microbiol. 62: 998.
    • (1996) Appl. Env. Microbiol , vol.62 , pp. 998
    • Ibeas, J.I.1    Lozano, I.2    Perdigones, F.3    Jimenez, J.4
  • 24
    • 17144373003 scopus 로고    scopus 로고
    • Microbiological quality of sous and tamarind, traditional drinks consumed in Jordan
    • Nassereddin R.A. and Yamani M.I. 2005. Microbiological quality of sous and tamarind, traditional drinks consumed in Jordan. J. Food Prot. 68: 773.
    • (2005) J. Food Prot , vol.68 , pp. 773
    • Nassereddin, R.A.1    Yamani, M.I.2
  • 25
    • 0013060116 scopus 로고
    • Brettanyomyces isolated from grapes and wine
    • Peynaud E. and Domercq S. 1956. Brettanyomyces isolated from grapes and wine. Arch. Mikrobiol. 24: 266.
    • (1956) Arch. Mikrobiol , vol.24 , pp. 266
    • Peynaud, E.1    Domercq, S.2
  • 26
    • 2142745367 scopus 로고    scopus 로고
    • Real-Time PCR assay for detection and enumeration of Dekkera bruxellensis in wine
    • Phister T.G. and Mills D.A. 2003. Real-Time PCR assay for detection and enumeration of Dekkera bruxellensis in wine. Appl. Env. Microbiol. 69: 7430.
    • (2003) Appl. Env. Microbiol , vol.69 , pp. 7430
    • Phister, T.G.1    Mills, D.A.2
  • 27
    • 0034737523 scopus 로고    scopus 로고
    • Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine
    • Pollnitz A., Pardon K. and Sefton M. 2000. Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine. J. Chromatogr. A. 874: 101.
    • (2000) J. Chromatogr. A , vol.874 , pp. 101
    • Pollnitz, A.1    Pardon, K.2    Sefton, M.3
  • 28
    • 0034659738 scopus 로고    scopus 로고
    • Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of wine making
    • Pretorius I.S. 2000. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of wine making. Yeast. 16: 675.
    • (2000) Yeast , vol.16 , pp. 675
    • Pretorius, I.S.1
  • 29
    • 33847625443 scopus 로고    scopus 로고
    • Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of the grape berries
    • Renouf V. and Lonvaud-Funel A. 2007. Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of the grape berries. Microbiol. Res. 162: 154.
    • (2007) Microbiol. Res , vol.162 , pp. 154
    • Renouf, V.1    Lonvaud-Funel, A.2
  • 30
    • 0027251004 scopus 로고
    • Localization and characterization of α-glucosidase activity in Brettanomyces lambicus
    • Shantha Kumara H.M.C., De Cori S. and Verachtert H. 1993. Localization and characterization of α-glucosidase activity in Brettanomyces lambicus. Appl. Env. Microbiol. 59: 2352.
    • (1993) Appl. Env. Microbiol , vol.59 , pp. 2352
    • Shantha Kumara, H.M.C.1    De Cori, S.2    Verachtert, H.3
  • 31
    • 0005225952 scopus 로고    scopus 로고
    • Biogenic amines: Their importance in foods
    • Silla Santos M.H. 1996. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 29: 213.
    • (1996) Int. J. Food Microbiol , vol.29 , pp. 213
    • Silla Santos, M.H.1
  • 34
    • 51649218960 scopus 로고
    • The wine yeast of the Cape. V. Studies on the occurrence of Brettanomyces intermedius and Brettanomyces schanderlii
    • Van der Walt J.P. and Van Kerken A.E. 1960. The wine yeast of the Cape. V. Studies on the occurrence of Brettanomyces intermedius and Brettanomyces schanderlii. Antonie Van Leeuwenhoek 26:81.
    • (1960) Antonie Van Leeuwenhoek , vol.26 , pp. 81
    • Van der Walt, J.P.1    Van Kerken, A.E.2
  • 35
    • 0000432452 scopus 로고
    • Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics
    • M.A. Innis, D.H. Gelfarnd, J.J. Sninsky and T.J. White Ed, p, Academic Press, New York
    • White T.J., Bruns T., Lee S. and Taylor J. 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In "PCR Protocols: A Guide to Methods and Applications". M.A. Innis, D.H. Gelfarnd, J.J. Sninsky and T.J. White (Ed.), p. 315. Academic Press, New York.
    • (1990) PCR Protocols: A Guide to Methods and Applications , pp. 315
    • White, T.J.1    Bruns, T.2    Lee, S.3    Taylor, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.