Effect of oenological practices on microbial populations using culture-independent techniques

Food Microbiology

Volumn 25, Issue 7, 2008, Pages 849-856

  Andorrà, Imma ^a   Landi, Sara ^b   Mas, Albert ^a   Guillamón, José M ^a,c   Esteve Zarzoso, Braulio ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Acetobacter aceti; Candida zemplinina; Gluconacetobacter hansenii; Oenococcus oeni; Wine

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; SPECIES DIFFERENCE; WINE; YEAST;

BACTERIA; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; SPECIES SPECIFICITY; WINE; YEASTS;

ACETOBACTER; ACETOBACTER ACETI; BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA ZEMPLININA; GLUCONACETOBACTER; GLUCONACETOBACTER HANSENII; HANSENIASPORA; OENOCOCCUS OENI; SACCHAROMYCES;

EID: 49449091287     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.05.005     Document Type: Article

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