Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR |
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Authors: | Marco Vendrame Lucilla IacuminMarisa Manzano Giuseppe Comi |
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Affiliation: | Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy |
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Abstract: | Malolactic fermentation is an important step in winemaking, but it has to be avoided in some cases. It's carried out by lactic acid bacteria belonging mainly to the genus Oenococcus, which is known to be a slow growing bacterium. Classical microbiological methods to enumerate viable cells of Oenococcus oeni in must and wine take 7–9 days to give results. |
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Keywords: | Oenococcus oeni Propidium monoazide PMA Quantitative PCR RT-PCR Must Wine |
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