RNA-Fluorescence In Situ Hybridisation (RNA-FISH) allows the detection and identification of microorganisms in complex matrices in few hours being considered as one of the most powerful techniques for various applications in microbiology. Thus, it has the analytical potential for allowing specific detection of D. bruxellensis. However, some experimental difficulties can hamper its successful application such as: a) the autofluorescence of the sample and its interference with the RNA-FISH probe-conferred fluorescence, and b) the lack of probes with the desired levels of specificity and FISH performance. This is why this study was focused on overcoming the possible experimental drawbacks that can be found in RNA-FISH application for detecting...
The development of a simple and reliable procedure, compatible with routine use in wineries, for the...
O vinho é a bebida obtida por meio da fermentação alcoólica do mosto simples de uva sã, fresca e mad...
In this study the culture-independent technique, polymerase chain reaction (PCR)-denaturing gradient...
Dekkera / Brettanomyces bruxellensis, considered the major contaminant in wine production, produces ...
Dekkera bruxellensis is the main reason for spoilage in the wine industry. It renders the products u...
To distinguish Rhodotorula sp., from other microorganisms that produce the same type of alterations ...
The non-conventional wine and beer yeast Dekkera bruxellensis is of great interest for the food indu...
To analyse the yeast population diversity during wine fermentations, specific fluorescein-labelled o...
A total of 63 strains of Dekkera bruxellensis and 32 strains of Pichia guilliermondii isolated from ...
The spoilage yeasts belonging to the genus Dekkera (anamorph Brettanomyces) are associated with the ...
Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winema...
There has recently been a renewed interest in molecular detection methods for the yeast Brettanomyce...
Dekkera bruxellensis yeast species can develop off-flavours in wine through a specific reductive met...
The yeast Dekkera bruxellensis is a major contaminant of industrial fermentations, such as those use...
Brettanomyces is well-known worldwide as a spoilage organism in various food and beverage products w...
The development of a simple and reliable procedure, compatible with routine use in wineries, for the...
O vinho é a bebida obtida por meio da fermentação alcoólica do mosto simples de uva sã, fresca e mad...
In this study the culture-independent technique, polymerase chain reaction (PCR)-denaturing gradient...
Dekkera / Brettanomyces bruxellensis, considered the major contaminant in wine production, produces ...
Dekkera bruxellensis is the main reason for spoilage in the wine industry. It renders the products u...
To distinguish Rhodotorula sp., from other microorganisms that produce the same type of alterations ...
The non-conventional wine and beer yeast Dekkera bruxellensis is of great interest for the food indu...
To analyse the yeast population diversity during wine fermentations, specific fluorescein-labelled o...
A total of 63 strains of Dekkera bruxellensis and 32 strains of Pichia guilliermondii isolated from ...
The spoilage yeasts belonging to the genus Dekkera (anamorph Brettanomyces) are associated with the ...
Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winema...
There has recently been a renewed interest in molecular detection methods for the yeast Brettanomyce...
Dekkera bruxellensis yeast species can develop off-flavours in wine through a specific reductive met...
The yeast Dekkera bruxellensis is a major contaminant of industrial fermentations, such as those use...
Brettanomyces is well-known worldwide as a spoilage organism in various food and beverage products w...
The development of a simple and reliable procedure, compatible with routine use in wineries, for the...
O vinho é a bebida obtida por meio da fermentação alcoólica do mosto simples de uva sã, fresca e mad...
In this study the culture-independent technique, polymerase chain reaction (PCR)-denaturing gradient...