Add to ORKGPediococcus spp. are lactic acid bacteria which are considered spoilage in the wine making processes. Early detection can minimize the negative effects of Pediococcus spp on wine quality and prevent the development of advanced spoilage stages. The goal of this work was development and testing of a fast and efficient Real-Time Polymerase Chain Reaction (R-T PCR)-based method for easy detection of Pediococcus spp. strains in wine at the early stages of wine spoilage. As a result, primer sets for the Real time-PCR were designed to allow for correct and efficient detection of Pediococcus spp., and experimentally tested
Lactic acid bacteria (LAB) play a dual role in winemaking as they are the main effectors of malolact...
Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) gener...
In this work a Polymerase Chain Reaction (PCR)-Denaturing Gradient Gel Electrophoresis (DGGE) protoc...
Wine spoilage could be caused by a lot of genera and species of yeasts. One of the most damaging is ...
International audienceBecause the yeast Brettanomyces produces volatile phenols and acetic acid, it ...
International audienceAlthough strategies exist to prevent AAB contamination, the increased interest...
Rapid identification and detection of Oenococcus oeni was achieved by species-specific PCR. Two prim...
Abstract. In order to monitor Lactobacillus plantarum and Oenococcus oeni in red wine produced with ...
Wine is a beverage that made from grape berries. However, without beneficial bacteria, we would not ...
Cultivation methods for the detection of bacteria in beer, although simple and sensitive, are time-c...
The quality of beverages, particularly wine, depends largely on their microflora. Yeast and bacteria...
Control over malolactic fermentation (MLF) is a hard goal in winemaking and needs rapid methods to m...
Wine and fermenting musts are grape products widely consumed worldwide. Since the presence of mycoto...
Lactic acid bacteria populations of red wine samples from industrial fermentations, including two di...
Contamination of brewing process by spoilage organisms may lead to production problems and quality d...
Lactic acid bacteria (LAB) play a dual role in winemaking as they are the main effectors of malolact...
Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) gener...
In this work a Polymerase Chain Reaction (PCR)-Denaturing Gradient Gel Electrophoresis (DGGE) protoc...
Wine spoilage could be caused by a lot of genera and species of yeasts. One of the most damaging is ...
International audienceBecause the yeast Brettanomyces produces volatile phenols and acetic acid, it ...
International audienceAlthough strategies exist to prevent AAB contamination, the increased interest...
Rapid identification and detection of Oenococcus oeni was achieved by species-specific PCR. Two prim...
Abstract. In order to monitor Lactobacillus plantarum and Oenococcus oeni in red wine produced with ...
Wine is a beverage that made from grape berries. However, without beneficial bacteria, we would not ...
Cultivation methods for the detection of bacteria in beer, although simple and sensitive, are time-c...
The quality of beverages, particularly wine, depends largely on their microflora. Yeast and bacteria...
Control over malolactic fermentation (MLF) is a hard goal in winemaking and needs rapid methods to m...
Wine and fermenting musts are grape products widely consumed worldwide. Since the presence of mycoto...
Lactic acid bacteria populations of red wine samples from industrial fermentations, including two di...
Contamination of brewing process by spoilage organisms may lead to production problems and quality d...
Lactic acid bacteria (LAB) play a dual role in winemaking as they are the main effectors of malolact...
Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) gener...
In this work a Polymerase Chain Reaction (PCR)-Denaturing Gradient Gel Electrophoresis (DGGE) protoc...