Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
Andorrà
Imma
I
Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel·li Domingo s/n, 43007, Tarragona, Spain.
Esteve-Zarzoso
Braulio
B
Guillamón
José M
JM
Mas
Albert
A
D001386:Azides; D004396:Coloring Agents; D004271:DNA, Fungal / Q000032:analysis; D000431:Ethanol / Q000494:pharmacology; D005285:Fermentation; D050296:Microbial Viability; D016133:Polymerase Chain Reaction / Q000379:methods*; D011419:Propidium / Q000031:analogs & derivatives*; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000235:genetics / Q000302:isolation & purification*; D020068:Zygosaccharomyces / Q000302:isolation & purification
D001386:Azides; D004396:Coloring Agents; D004271:DNA, Fungal; C533957:propidium monoazide; D011419:Propidium; D000431:Ethanol; C014535:8-azidoethidium