Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR

Food Microbiology

Volumn 35, Issue 1, 2013, Pages 49-57

  Vendrame, Marco ^a   Iacumin, Lucilla ^a   Manzano, Marisa ^a   Comi, Giuseppe ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Must; Oenococcus oeni; PMA; Propidium monoazide; Quantitative PCR; RT PCR; Wine

Indexed keywords

AZIDE; BACTERIAL DNA; BACTERIAL RNA; PRIMER DNA; PROPIDIUM IODIDE; PROPIDIUM MONOAZIDE;

ANALOGS AND DERIVATIVES; ANALYSIS; BACTERIAL COUNT; CHEMISTRY; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; ISOLATION AND PURIFICATION; MICROBIOLOGY; OENOCOCCUS; PROCEDURES; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; WINE;

AZIDES; COLONY COUNT, MICROBIAL; DNA PRIMERS; DNA, BACTERIAL; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; OENOCOCCUS; PROPIDIUM; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; RNA, BACTERIAL; WINE;

EID: 84891425370     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.02.007     Document Type: Article

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