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vPCR Enumeration of Viable Brettanomyces bruxellensis

Researchers from Dipartimento di Scienze deli Alimenti, Università di Udine have demonstrated the feasibility of vPCR for the early detection of this important yeast, directly related with wine spoilage

In this work, the optimisation of a PMA-quantitative PCR (qPCR) method to enumerate only viable cells was carried out using the standard strain B. bruxellensis DSMZ 70726. The obtained detection limits were 0.83 log CFU/mL in red wine, 0.63 log CFU/mL in white wine and 0.23 log CFU/mL in beer.

Click here for published paper - www.sciencedirect.com

     
Tags: Brettanomyces, Beer Spoilage, Wine Spoilage

Date Published: April 7, 2014

Source article link: GenIUL
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