期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 84, 期 1, 页码 33-39出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/S0168-1605(02)00392-6
关键词
non-Saccharomyces wine yeasts; molecular typing; microbiological control of fermentation
A total of 32 yeast strains belonging to four non-Saccharomyces species associated with winemaking was characterized by different molecular techniques. The PCR amplification of 18S rRNA-coding DNA and nontranscribed spacer, followed by restriction analysis with the endonucleases HaeIII and MspI, and PCR fingerprinting with microsatellite primers (GAC)(5) and (GTG)(5) were used. The methods used provided species-specific profiles and proved to be fast and reliable for monitoring the evolution of the four non-Saccharomyces yeast populations throughout wine fermentation. (C) 2002 Elsevier Science B.V. All rights reserved.
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