Practical application of immunofluorescence for the detection of bacterial contaminants during vinification

This study presents a rapid and specific microscopie technique for detecting and identifying populations of lactic acid bacteria in musts, wines, and inoculum starter cultures. Through the use of fluorescent antibodies, this procedure can be performed in less than two hours, and it is effective with...

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Veröffentlicht in:	Journal international des sciences de la vigne et du vin 1997-03, Vol.31 (1), p.11-22
Hauptverfasser:	BOUIX, M, BUSSON, C, CHARPENTIER, M, LEVEAU, J. Y, DUTEURTRE, B
Format:	Artikel
Sprache:	eng
Schlagworte:	bacterial contamination Biological and medical sciences detection Fermented food industries fluorescence fluorescent antibody technique Food industries Fundamental and applied biological sciences. Psychology General aspects immunofluorescence inoculum lactic acid lactic acid bacteria Lactobacillus Leuconostoc Methods of analysis, processing and quality control, regulation, standards must Pediococcus spoilage wine winemaking Wines and vinegars
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