Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization

International Journal of Food Microbiology

Volumn 158, Issue 1, 2012, Pages 49-57

  Branco, Patrícia ^a   Monteiro, Margarida ^a   Moura, Patrícia ^a,b   Albergaria, Helena ^a  

^a LABORATÓRIO NACIONAL DE ENERGIA E GEOLOGIA   (Portugal)

^b INSTITUTO SUPERIOR DE CIÊNCIAS DA SAÚDE EGAS MONIZ   (Portugal)

Author keywords

Alcoholic fermentation; Culture independent methods; Flow cytometry; Membrane permeability; Viability dyes; Yeast population dynamics

Indexed keywords

ALCOHOL; DYE; FLUORESCEIN;

ALCOHOLIC FERMENTATION; ARTICLE; CELL MEMBRANE PERMEABILITY; CELL VIABILITY; COLONY FORMING UNIT; CYTOMETRY; DIRECT LIVE DEAD STAINING; FERMENTATION TECHNIQUE; FLOW CYTOMETRY; FLUORESCENCE IN SITU HYBRIDIZATION; FUNGAL CELL CULTURE; FUNGUS IDENTIFICATION; HANSENIASPORA; HANSENIASPORA GUILLIERMONDII; HEMACYTOMETRY; MIXED CELL CULTURE; NONHUMAN; SACCHAROMYCES CEREVISIAE; SINGLE CELL CULTURE; STAINING; SURVIVAL RATE; WINE; YEAST;

CELL MEMBRANE; ETHANOL; FERMENTATION; FLOW CYTOMETRY; HANSENIASPORA; IN SITU HYBRIDIZATION, FLUORESCENCE; SACCHAROMYCES CEREVISIAE; STAINING AND LABELING; WINE; YEASTS;

HANSENIASPORA GUILLIERMONDII; SACCHAROMYCES CEREVISIAE;

EID: 84864389352     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.06.020     Document Type: Article

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