Determination of wine microbiota using classical method, polymerase chain method and Step One Real-Time PCR during fermentation process

Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes

Volumn 47, Issue 6, 2012, Pages 571-578

  Kačániová, Miroslava ^a   Hleba, Lukáš ^a   Pochop, Jaroslav ^a   Kádasi Horáková, Miriam ^a   Fikselová, Martina ^a  

^a SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA   (Slovakia)

Author keywords

Bacteria; PCR method; Plate diluting method; Real Time PCR; Wine; Yeasts

Indexed keywords

BACTERIAL SPECIES; CABERNET-SAUVIGNON; CLASSICAL METHODS; CURRENT COLLECTION; ENTEROCOCCUS FAECIUM; FERMENTATION PROCESS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS SPP; MICRO-BIOLOGICAL PARAMETERS; MICROBIOLOGICAL METHODS; MICROBIOTAS; PCR METHOD; PLATE DILUTING METHOD; REAL-TIME PCR; TOTAL COUNTS; WINE SAMPLE;

BACILLI; BACTERIA; FERMENTATION; FRUITS; PROCESS CONTROL; WINE; YEAST;

POLYMERASE CHAIN REACTION;

BACTERIUM; FERMENTATION; POLYMERASE CHAIN REACTION; REAL TIME; SAMPLING; VINEYARD; YEAST;

ARTICLE; BACTERIUM; CLASSIFICATION; EVALUATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; METAGENOME; METHODOLOGY; MICROBIOLOGY; REAL TIME POLYMERASE CHAIN REACTION; VITIS; WINE; YEAST;

BACTERIA; FERMENTATION; METAGENOME; REAL-TIME POLYMERASE CHAIN REACTION; VITIS; WINE; YEASTS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CRISPATUS; LACTOBACILLUS SALIVARIUS; NEGIBACTERIA; POSIBACTERIA; VITACEAE;

EID: 84859706042     PISSN: 03601234     EISSN: 15324109     Source Type: Journal    
DOI: 10.1080/03601234.2012.665750     Document Type: Article

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