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.
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Tags: Brettanomyces, Beer Spoilage, Wine Spoilage
Date Published: April 7, 2014
Source article link: GenIUL
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