Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA)
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2011.00167.x/fullpdf
Reference14 articles.
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3. Random amplified polymorphic DNA and restriction enzyme analysis of PCR amplified rDNA in taxonomy: two identification techniques for food-borne yeasts;Baleiras-Couto;Journal of Applied Bacteriology,1995
4. Identification of spoilage yeasts in a food production chain by microsatellite polymerase chain reaction fingerprinting;Baleiras-Couto;Food Microbiology,1996
5. Phylogeny of the yeast genera Hanseniaspora (anamorph Kloeckera), Dekkera (anamorph Brettanomyces), and Eeniella as inferred from partial 26S ribosomal DNA nucleotide sequences;Boekhout;International Journal of Systematic Bacteriology,1994
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1. Spoilage yeasts: What are the sources of contamination of foods and beverages?;International Journal of Food Microbiology;2018-12
2. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages;European Food Research and Technology;2016-10-07
3. Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii;International Journal of Food Microbiology;2015-10
4. Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts;Journal of Applied Microbiology;2015-01-14
5. Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis;European Food Research and Technology;2014-10-02
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