PCR and DGGE detection limits for wine spoilage microbes

South African Journal of Enology and Viticulture

Volumn 31, Issue 1, 2010, Pages 26-33

  Bester, L ^a   Cameron, M ^a   Toit, M Du ^a   Witthuhn, R C ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Detection limits; PCR DGGE; Spoilage microbes; Wine

Indexed keywords

ACETOBACTER; ACETOBACTER PASTEURIANUS; BACTERIA (MICROORGANISMS); BRETTANOMYCES; DEKKERA BRUXELLENSIS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 77956537119     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

1. Andorrà, I., Landi, S., Mas, A., Guillamón, J.M. & Esteve-Zarzoso, B., 2008. Effect of oenological practices on microbial populations using culture-independent techniques. Food Microbiol. 25, 849-856.
2. Cocolin, L., Bisson, L.F. & Mills, D.A., 2000. Direct profiling of the yeast dynamics in wine fermentations. FEMS Microbiol. Lett. 189, 81-87.
3. Di Maro, E., Ercolini, D. & Coppola, S., 2007. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape. Int. J. Food Microbiol. 117, 201-210.
4. Ercolini, D., 2004. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. J. Microbiol. Meth. 56, 297-314.
5. Fleet, G.H., 1993. The microorganisms of winemaking - isolation, enumeration and identification. In: Fleet, G.H. (ed). Wine microbiology & biotechnology. Taylor & Francis, New York. pp. 1 - 26.
6. Giraffa, G. & Neviani, E., 2001. DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems. Int. J. Food Microbiol. 67, 19-34.
7. Hernán-Gómez, G., Espinosa, J.C. & Ubeda, J.F., 2000. Characterization of wine yeasts by temperature gradient gel electrophoresis (TGGE). FEMS Microbiol. Lett. 193, 45-50.
8. Hugenholtz, P. & Pace, N.R., 1996. Identifying microbial diversity in the natural environment: a molecular phylogenetic approach. Trends Biotechnol. 14, 90-97.
9. Kopke, C., Cristovão, A., Prata, A.M., Silva Pereira, C., Figueiredo Marques, J.J. & San Romão, M.V., 2000. Microbiological control of wine. The application of epifluorescence microscopy method as a rapid technique. Food Microbiol. 17, 257-260.
10. Lodhi, M.A., Ye, G.N., Weeden, N.F. & Reisch, B.I., 1994. A simple and efficient method for DNA extraction from grapevine cultivars, Vitis species and Ampelopsis. Plant Mol. Biol. Rep. 12, 6-13.
11. Lopez, I., Ruiz-Larrea, F., Cocolin, L., Orr, E., Phister, T., Marshall, M., VanderGheynst, J. & Mills, D.A., 2003. Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 69, 6801-6807.
12. Mills, D.A., Johannsen, E.A. & Cocolin, L., 2002. Yeast diversity and persistence in Botrytis-affected wine fermentation. Appl. Environ. Microbiol. 68, 4884-4893.
13. Muyzer, G., 1999. DGGE/TGGE: a method for identifying genes from natural ecosystems. Curr. Opin. Microbiol. 2, 317-322.
14. O'Donnell, K., 1993. Fusarium and its near relatives. In: Reynolds, D.R. & Taylor, J.W. (eds). The fungal holomorph: mitotic, meiotic and pleomorphic speciation in fungal systematics. CAB International, Wallingford. pp. 225 - 233.
15. Prakitchaiwattana, C.J., Fleet, G.H. & Heard, G.M., 2004. Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes. FEMS Yeast Res. 4, 865-877.
16. Querol, A. & Ramón, D., 1996. The application of molecular techniques in wine microbiology. Trends Food Sci. Tech. 7, 73-78.
17. Rankine, B., 1995. Microbiology and fermentation. In: Making good wine - A manual of winemaking practice for Australia and New Zealand. Pan Macmillan, Sydney. pp. 118 - 130.
18. Renouf, V., Strehaiano, P. & Lonvaud-Funel, A., 2007. Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE. J. Int. Sci. Vigne Vin 41, 51-61.
19. Rodrigues, N., Gonçalves, G., Pereira-da-Silva, S., Malfeito-Ferreira, M. & Loureiro, V., 2001. Development and use of a new medium to detect yeast of the genera Dekkera/Brettanomyces. J. Appl. Microbiol. 90, 588-599.
20. Stahl, D.A. & Chapman, W.C., 1994. Application of molecular genetics to the study of microbial communities. NATO ASI Series, G35, 193-206.
21. The South African Wine Laboratories Association, 2002. Methods of analysis for wine laboratories. South African Society for Enology and Viticulture, South Africa.
22. Wang, S. & Levin, R.E., 2006. Rapid quantification of Vibrion vulnificus in clams (Protochaca staminae) using real-time PCR. Food Microbiol. 23, 757-761.