Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR-Reference-Cited by-同舟云学术

Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR

Published:2011-12 Issue:8 Volume:28 Page:1483-1491
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Andorra Imma,Monteiro Margarida,Esteve-Zarzoso Braulio,Albergaria Helena,Mas Albert

Funder

Bioenergy Unit of the LNEG (Portugal)

Spanish Ministry of Education and Science

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference34 articles.

1. Albergaria, H. (2007). Physiological studies of non-Saccharomyces wine-related strains in single and mixed cultures with S. cerevisiae. PhD Thesis, Catholic University of Portugal.

2. Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains;Albergaria;Appl. Microbiol. Biotechnol.,2010

3. Combination of 16S rRNA-targeted oligonucleotide probes with flow cytometry for analyzing mixed microbial populations;Amann;Appl. Environ. Microbiol.,1990

4. The identification of microorganisms by fluorescence in situ hybridization;Amann;Curr. Opin. Biotechnol.,2001

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

Cited by 37 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking;Beverages;2024-06-21

2. Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale;Beverages;2022-08-19

3. Potential of Flow Cytometric Approaches for Rapid Microbial Detection and Characterization in the Food Industry—A Review;Foods;2021-12-15

4. Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation;Frontiers in Sustainable Food Systems;2021-09-08

5. Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation;Foods;2021-03-15