Natural yeast flora of different varieties of grapes used for wine making in India

Food Microbiology

Volumn 26, Issue 8, 2009, Pages 801-808

  Chavan, Pradnya ^a   Mane, Sarika ^b   Kulkarni, Girish ^c   Shaikh, Shamim ^b   Ghormade, Vandana ^a   Nerkar, Devidas P ^b   Shouche, Yogesh ^c   Deshpande, Mukund V ^a  

^a NATIONAL CHEMICAL LABORATORY   (India)

^b Bharati Vidyapeeth Deemed University   (India)

^c NATIONAL CENTRE FOR CELL SCIENCE   (India)

Author keywords

5.8S ITS sequence; Identification; Physiological; Wine yeasts

Indexed keywords

FUNGAL DNA; RIBOSOMAL SPACER DNA; RNA 5.8S;

ARTICLE; CLASSIFICATION; DNA SEQUENCE; FERMENTATION; GRAPE; INDIA; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; PHYLOGENY; PHYSIOLOGY; SPECIES DIFFERENCE; WINE; YEAST;

DNA, FUNGAL; DNA, RIBOSOMAL SPACER; FERMENTATION; INDIA; INDUSTRIAL MICROBIOLOGY; MOLECULAR SEQUENCE DATA; MYCOLOGICAL TYPING TECHNIQUES; PHYLOGENY; RNA, RIBOSOMAL, 5.8S; SEQUENCE ANALYSIS, DNA; SPECIES SPECIFICITY; VITIS; WINE; YEASTS;

CANDIDA; CANDIDA AZYMA; CANDIDA QUERCITRUSA; DEBARYOMYCES HANSENII; HANSENIASPORA; HANSENIASPORA GUILLIERMONDII; HANSENIASPORA UVARUM; ISSATCHENKIA ORIENTALIS; ISSATCHENKIA TERRICOLA; PICHIA; PICHIA MEMBRANIFACIENS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE; ZYGOASCUS STEATOLYTICUS;

EID: 70349952302     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.05.005     Document Type: Article

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