547 related articles for article (PubMed ID: 19269577)
1. Taqman real-time PCR for the detection and enumeration of Saccharomyces cerevisiae in wine.
Salinas F; Garrido D; Ganga A; Veliz G; Martínez C
Food Microbiol; 2009 May; 26(3):328-32. PubMed ID: 19269577
[TBL] [Abstract][Full Text] [Related]
2. Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR.
Hierro N; Esteve-Zarzoso B; Mas A; Guillamón JM
FEMS Yeast Res; 2007 Dec; 7(8):1340-9. PubMed ID: 17727658
[TBL] [Abstract][Full Text] [Related]
3. A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices.
Rawsthorne H; Phister TG
Int J Food Microbiol; 2006 Oct; 112(1):1-7. PubMed ID: 16950531
[TBL] [Abstract][Full Text] [Related]
4. Evidence for viable but nonculturable yeasts in botrytis-affected wine.
Divol B; Lonvaud-Funel A
J Appl Microbiol; 2005; 99(1):85-93. PubMed ID: 15960668
[TBL] [Abstract][Full Text] [Related]
5. Rapid identification and enumeration of Saccharomyces cerevisiae cells in wine by real-time PCR.
Martorell P; Querol A; Fernández-Espinar MT
Appl Environ Microbiol; 2005 Nov; 71(11):6823-30. PubMed ID: 16269715
[TBL] [Abstract][Full Text] [Related]
6. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
Di Maro E; Ercolini D; Coppola S
Int J Food Microbiol; 2007 Jun; 117(2):201-10. PubMed ID: 17512625
[TBL] [Abstract][Full Text] [Related]
7. Genetic characterization of strains of Saccharomycescerevisiae responsible for 'refermentation' in Botrytis-affected wines.
Divol B; Miot-Sertier C; Lonvaud-Funel A
J Appl Microbiol; 2006 Mar; 100(3):516-26. PubMed ID: 16478491
[TBL] [Abstract][Full Text] [Related]
8. Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice.
Renard A; Gómez di Marco P; Egea-Cortines M; Weiss J
Int J Food Microbiol; 2008 Aug; 126(1-2):195-201. PubMed ID: 18597878
[TBL] [Abstract][Full Text] [Related]
9. Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis.
Vaudano E; Garcia-Moruno E
Food Microbiol; 2008 Feb; 25(1):56-64. PubMed ID: 17993377
[TBL] [Abstract][Full Text] [Related]
10. Characterization of the yeast ecosystem in grape must and wine using real-time PCR.
Zott K; Claisse O; Lucas P; Coulon J; Lonvaud-Funel A; Masneuf-Pomarede I
Food Microbiol; 2010 Aug; 27(5):559-67. PubMed ID: 20510771
[TBL] [Abstract][Full Text] [Related]
11. Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine.
Tessonnière H; Vidal S; Barnavon L; Alexandre H; Remize F
Int J Food Microbiol; 2009 Feb; 129(3):237-43. PubMed ID: 19144433
[TBL] [Abstract][Full Text] [Related]
12. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
Urso R; Rantsiou K; Dolci P; Rolle L; Comi G; Cocolin L
FEMS Yeast Res; 2008 Nov; 8(7):1053-62. PubMed ID: 18341578
[TBL] [Abstract][Full Text] [Related]
13. A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains.
Manzano M; Cocolin L; Iacumin L; Cantoni C; Comi G
Int J Food Microbiol; 2005 Jun; 101(3):333-9. PubMed ID: 15925714
[TBL] [Abstract][Full Text] [Related]
14. Real-time PCR based procedures for detection and quantification of Aspergillus carbonarius in wine grapes.
Selma MV; Martínez-Culebras PV; Aznar R
Int J Food Microbiol; 2008 Feb; 122(1-2):126-34. PubMed ID: 18160163
[TBL] [Abstract][Full Text] [Related]
15. Yeast diversity during tapping and fermentation of palm wine from Cameroon.
Stringini M; Comitini F; Taccari M; Ciani M
Food Microbiol; 2009 Jun; 26(4):415-20. PubMed ID: 19376464
[TBL] [Abstract][Full Text] [Related]
16. Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine.
Hierro N; Esteve-Zarzoso B; González A; Mas A; Guillamón JM
Appl Environ Microbiol; 2006 Nov; 72(11):7148-55. PubMed ID: 17088381
[TBL] [Abstract][Full Text] [Related]
17. Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation.
Le Jeune C; Erny C; Demuyter C; Lollier M
Food Microbiol; 2006 Dec; 23(8):709-16. PubMed ID: 16943073
[TBL] [Abstract][Full Text] [Related]
18. Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations.
Manzano M; Medrala D; Giusto C; Bartolomeoli I; Urso R; Comi G
J Appl Microbiol; 2006 Mar; 100(3):599-607. PubMed ID: 16478499
[TBL] [Abstract][Full Text] [Related]
19. Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard.
Cappello MS; Bleve G; Grieco F; Dellaglio F; Zacheo G
J Appl Microbiol; 2004; 97(6):1274-80. PubMed ID: 15546418
[TBL] [Abstract][Full Text] [Related]
20. Detection and quantification of Brettanomyces bruxellensis and 'ropy' Pediococcus damnosus strains in wine by real-time polymerase chain reaction.
Delaherche A; Claisse O; Lonvaud-Funel A
J Appl Microbiol; 2004; 97(5):910-5. PubMed ID: 15479405
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
