Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques

Food Research International

Volumn 43, Issue 3, 2010, Pages 773-779

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

^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; Cloning; DGGE; Grape; QPCR; Wine

Indexed keywords

ACETOBACTER ACETI; ACETOBACTERS; ARTIFICIAL MEDIA; CANDIDA; DIRECT CLONING; FERMENTATION PROCESS; FERMENTATION TEMPERATURE; MICROBIAL POPULATIONS; MICROBIOLOGICAL METHODS; NON-SACCHAROMYCES YEASTS; POPULATION SIZES; QUANTITATIVE TECHNIQUES; SEMI-QUANTITATIVE; WINE FERMENTATION;

BIODIVERSITY; CLONING; MICROORGANISMS; POPULATION STATISTICS; WINE;

FERMENTATION;

ACETOBACTER; ACETOBACTER ACETI; CANDIDA; CANDIDA ZEMPLININA; HANSENIASPORA; HANSENIASPORA UVARUM; SACCHAROMYCES; VITACEAE;

EID: 76349093822     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.11.014     Document Type: Article

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