Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation

Food Research International

Volumn 78, Issue , 2015, Pages 195-200

  Wang, Chunxiao ^a   Esteve Zarzoso, Braulio ^a   Cocolin, Luca ^b   Mas, Albert ^a   Rantsiou, Kalliopi ^b  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Culture independent technique; DGGE; Ethidium monoazide bromide (EMA); Non Saccharomyces; Quantitative PCR (qPCR); Wine

Indexed keywords

CANDIDA; CELLS; CYTOLOGY; FERMENTATION; POLYMERASE CHAIN REACTION; RNA; SEMANTICS; WINE;

BACKGROUND SIGNALS; DGGE; ETHIDIUM MONOAZIDE; NON-SACCHAROMYCES; NON-SACCHAROMYCES YEASTS; QUANTITATIVE PCR; REVERSE TRANSCRIPTION; WINE FERMENTATION;

YEAST;

EID: 84949650914     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.10.014     Document Type: Article

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