Fernandez-Gonzalez M, et al. (2001) Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE. Syst Appl Microbiol 24(4):634-8
Abstract: Yeasts isolated from must before and during fermentation at a wine cellar of La Mancha region in Spain were characterised using Polymerase Chain Reaction / Restriction Fragments Lengths Polymorphism and Polymerase Chain Reaction / Temporal Temperature Gradient Gel Electrophoresis. S. cerevisiae strains were differentiated using mtDNA restriction analysis. Direct PCR-TTGE was also used to study biodiversity during wine fermentation, and revealed the variations in the population. It was observed that isolation by conventional plating may afford a skewed view of the strains taking part in wine fermentation.
|Status: Published||Type: Comparative Study | Journal Article | Research Support, Non-U.S. Gov't||PubMed ID: 11876371|
Topics addressed in this paper
Number of different genes curated to this paper: 6
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