A putative glucan synthase gene dps detected in exopolysaccharide-producing Pediococcus damnosus and Oenococcus oeni strains isolated from wine and cider

Some lactic acid bacteria can induce viscosity in wine, beer and cider by production of exopolysaccharides (EPS). A polymerase chain reaction (PCR) assay was previously described for the detection of ropy Pediococcus damnosus strains in wine [J. Appl. Microbiol. 90 (2001) 535]. The primers used in t...

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Veröffentlicht in:	International journal of food microbiology 2005-01, Vol.98 (1), p.53-62
Hauptverfasser:	Walling, Emilie, Gindreau, Emmanuel, Lonvaud-Funel, Aline
Format:	Artikel
Sprache:	eng
Schlagworte:	Agglutination Tests apple cider bacterial contamination bacterial proteins Beer - microbiology Beverages - microbiology Biological and medical sciences DNA Primers DNA, Bacterial - analysis Exopolysaccharides Fermented food industries food contamination Food industries Food Microbiology Fundamental and applied biological sciences. Psychology genes Glucan glucans Glucosyltransferases - genetics Industrial Microbiology Lactic acid bacteria Lactobacillus Life Sciences microbial detection Microbiology and Parasitology Oenococcus oeni PCR detection Pediococcus Pediococcus - enzymology Pediococcus - isolation & purification Pediococcus - metabolism Pediococcus damnosus plasmids Polymerase Chain Reaction rapid methods ropiness Species Specificity spoiling agents starch synthase Streptococcus pneumoniae Wine - microbiology wines Wines and vinegars
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