Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine

Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Applied and Environmental Microbiology 2005-12, Vol.71 (12), p.8954-8957
Hauptverfasser:	Neeley, Ezekiel T, Phister, Trevor G, Mills, David A
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Bacteria Biological and medical sciences DNA primers Fermented food industries Food contamination & poisoning Food industries Food safety food spoilage Fundamental and applied biological sciences. Psychology Immunoassay lactic acid bacteria Lactobacillus - classification Lactobacillus - genetics Lactobacillus - growth & development Lactobacillus - isolation & purification Methods Microbiology Oenococcus oeni Pediococcus - classification Pediococcus - genetics Pediococcus - growth & development Pediococcus - isolation & purification polymerase chain reaction Polymerase Chain Reaction - methods population density quantitative polymerase chain reaction Real time real-time polymerase chain reaction Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - isolation & purification Vitaceae Wine - microbiology Wines Wines and vinegars
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria.
ISSN:	0099-2240 1098-5336
DOI:	10.1128/aem.71.12.8954-8957.2005