Differential real-time PCR assay for enumeration of lactic acid bacteria in wine.
Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria.
Neeley
Ezekiel T
ET
Department of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616, USA.
Phister
Trevor G
TG
Mills
David A
DA
D007778:Lactobacillus / Q000145:classification / Q000235:genetics* / Q000254:growth & development / Q000302:isolation & purification; D010376:Pediococcus / Q000145:classification / Q000235:genetics* / Q000254:growth & development / Q000302:isolation & purification; D016133:Polymerase Chain Reaction / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000302:isolation & purification; D014920:Wine / Q000382:microbiology*