<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression levels, which requires the optimal reference genes used for normalization. Oenococcus oeni (O. oeni), as the one of most important microorganisms in wine industry and the most resistant lactic acid bacteria (LAB) species to ethanol, has not been investigated regarding the selection of stable reference genes for RT-qPCR normalization under ethanol stress conditions. In this study, nine candidate reference genes (proC, dnaG, rpoA, ldhD, ddlA, rrs, gyrA, gyrB, and dpoIII) were analyzed to determine the most stable reference genes for RT-qPCR in O. oeni SD-2a under different ethanol stress conditions (8, 12, and 16% (v/v) ethanol). The transcript stab...
Oenococcus oeni is a bacterial species of great interest for some winemaking processes as it is the ...
Reverse transcription-quantitative real-time PCR (RT-qPCR) is a widely used technique for gene expre...
Malolactic fermentation usually occurs simultaneously or after alcoholic fermentation and is known ...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression levels, ...
Background Oenococcus (O.) oeni has long been reported as the agent most commonly associated with t...
International audienceThe tolerance of the lactic acid bacterium Oenococcus oeni to hostile wine con...
The study of gene expression and accurate quantitation of target genes in any organism depends on co...
Additional file 1: Table S1 Primers used for RT-qPCR. Fig. S1 The cluster of the gene expression lev...
<p>Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (M...
Oenococcus oeni strains were isolated from Nero di Troia wines undergoing spontaneous malolactic fer...
Oenococcus oeni is a bacterial species of great interest for some winemaking processes as it is the ...
Reverse transcription-quantitative real-time PCR (RT-qPCR) is a widely used technique for gene expre...
Malolactic fermentation usually occurs simultaneously or after alcoholic fermentation and is known ...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
<p>The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression level...
The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression levels, ...
Background Oenococcus (O.) oeni has long been reported as the agent most commonly associated with t...
International audienceThe tolerance of the lactic acid bacterium Oenococcus oeni to hostile wine con...
The study of gene expression and accurate quantitation of target genes in any organism depends on co...
Additional file 1: Table S1 Primers used for RT-qPCR. Fig. S1 The cluster of the gene expression lev...
<p>Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (M...
Oenococcus oeni strains were isolated from Nero di Troia wines undergoing spontaneous malolactic fer...
Oenococcus oeni is a bacterial species of great interest for some winemaking processes as it is the ...
Reverse transcription-quantitative real-time PCR (RT-qPCR) is a widely used technique for gene expre...
Malolactic fermentation usually occurs simultaneously or after alcoholic fermentation and is known ...