Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization-Reference-Cited by-同舟云学术

Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization

Published:2012-08 Issue:1 Volume:158 Page:49-57
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Branco Patrícia,Monteiro Margarida,Moura Patrícia,Albergaria Helena

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference36 articles.

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3. Effect of oenological practices on microbial populations using culture independent techniques;Andorrà;Food Microbiology,2008

4. Determination of viable wine yeast using DNA binding dyes and quantitative PCR;Andorrà;International Journal of Food Microbiology,2010

5. Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR;Andorrà;Food Microbiology,2011

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