Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR

FEMS Yeast Research

Volumn 7, Issue 8, 2007, Pages 1340-1349

  Hierro, Núria ^a   Esteve Zarzoso, Braulio ^a   Mas, Albert ^a   Guillamón, Jose M ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Hanseniaspora; Real time PCR; Saccharomyces; Wine fermentation; Yeast quantification

Indexed keywords

ACETIC ACID; ALCOHOL; LACTIC ACID; RIBOSOME RNA;

ACETIC ACID BACTERIA; ARTICLE; BACTERIUM; CONTROLLED STUDY; FERMENTATION; FUNGUS; HANSENIASPORA; LACTIC ACID BACTERIUM; NONHUMAN; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

COLONY COUNT, MICROBIAL; DNA PRIMERS; DNA, FUNGAL; DNA, RIBOSOMAL; DNA, RIBOSOMAL SPACER; ETHANOL; FERMENTATION; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 5.8S; SACCHAROMYCETALES; SENSITIVITY AND SPECIFICITY; WINE;

BACTERIA (MICROORGANISMS); HANSENIASPORA; SACCHAROMYCES;

EID: 35448937283     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2007.00304.x     Document Type: Article

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