Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing

Food Microbiology

Volumn 63, Issue , 2017, Pages 117-122

  De Filippis, Francesca ^a   La Storia, Antonietta ^a   Blaiotta, Giuseppe ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

18S rRNA gene sequencing; Grape must; High throughput sequencing; Spontaneous fermentation; Winery mycobiota

Indexed keywords

RNA 18S;

FERMENTATION; FOOD CONTROL; FUNGUS; GENETIC VARIATION; GENETICS; HIGH THROUGHPUT SEQUENCING; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; MYCOBIOME; RNA GENE; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

FERMENTATION; FOOD MICROBIOLOGY; FUNGI; GENES, RRNA; GENETIC VARIATION; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; INDUSTRIAL MICROBIOLOGY; MYCOBIOME; MYCOLOGICAL TYPING TECHNIQUES; RNA, RIBOSOMAL, 18S; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 84996538539     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.11.010     Document Type: Article

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