Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE.
Syst Appl Microbiol
; 24(4): 634-8, 2001 Dec.
Article
em En
| MEDLINE
| ID: mdl-11876371
ABSTRACT
Yeasts isolated from must before and during fermentation at a wine cellar of La Mancha region in Spain were characterised using Polymerase Chain Reaction / Restriction Fragments Lengths Polymorphism and Polymerase Chain Reaction / Temporal Temperature Gradient Gel Electrophoresis. S. cerevisiae strains were differentiated using mtDNA restriction analysis. Direct PCR-TTGE was also used to study biodiversity during wine fermentation, and revealed the variations in the population. It was observed that isolation by conventional plating may afford a skewed view of the strains taking part in wine fermentation.
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Base de dados:
MEDLINE
Assunto principal:
Saccharomyces
/
Vinho
País como assunto:
Europa
Idioma:
En
Ano de publicação:
2001
Tipo de documento:
Article