Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 195-201

  Renard, Angelique ^a   Gómez di Marco, Perla ^a   Egea Cortines, Marcos ^a   Weiss, Julia ^a  

^a Genetics   (Spain)

Author keywords

Hanseniaspora uvarum; Melting point analysis; Quantitative PCR; Saccharomyces cerevisiae; Strand displacement amplification; Whole genome amplification

Indexed keywords

ANALYSIS; ARTICLE; DNA STRAND; DNA TEMPLATE; FERMENTATION; FOOD MICROBIOTECHNOLOGY; FOOD SPOILAGE; FUNGUS; FUNGUS CULTURE; GENE AMPLIFICATION; HANSENIASPORA UVARUM; MELTING POINT; NONHUMAN; ORANGE JUICE; POLYMERASE CHAIN REACTION; QUANTITATIVE ANALYSIS; SACCHAROMYCES CEREVISIAE; YEAST;

BEVERAGES; CITRUS SINENSIS; COLONY COUNT, MICROBIAL; DNA, FUNGAL; FOOD CONTAMINATION; GENE AMPLIFICATION; GENOME, FUNGAL; HANSENIASPORA; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 5.8S; SACCHAROMYCES CEREVISIAE; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY;

HANSENIASPORA UVARUM; SACCHAROMYCES CEREVISIAE;

EID: 47949129184     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.05.021     Document Type: Article

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