Microbial communities in air and wine of a winery at two consecutive vintages

International Journal of Food Microbiology

Volumn 190, Issue , 2014, Pages 44-53

  Pérez Martín, Fátima ^a   Seseña, Susana ^a   Fernández González, Mónica ^a   Arévalo, María ^a   Palop, María Llanos ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Air; Lactic acid bacteria; Wine; Winemaking process; Yeast

Indexed keywords

AIR SAMPLING; ARTICLE; BACTERIUM CULTURE; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FUNGUS CULTURE; GENOTYPE; LACTIC ACID BACTERIUM; LEUCONOSTOC MESENTEROIDES; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; OENOCOCCUS OENI; POLYMERASE CHAIN REACTION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SACCHAROMYCES CEREVISIAE; WINE; WINE INDUSTRY; YEAST; BIODIVERSITY; GENETICS; ISOLATION AND PURIFICATION; LEUCONOSTOC; MICROBIOLOGY; OENOCOCCUS; SPAIN; AIR; AIRBORNE BACTERIUM; AIRBORNE FUNGUS; AIRBORNE MICROORGANISM; BACTERIUM DETECTION; FUNGAL DETECTION; SURFACE AREA;

AIR MICROBIOLOGY; BIODIVERSITY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; GENOTYPE; LEUCONOSTOC; OENOCOCCUS; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SPAIN; WINE;

BACTERIA (MICROORGANISMS); LEUCONOSTOC MESENTEROIDES; OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE;

EID: 84906725214     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.08.020     Document Type: Article

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