Fast identification of wine related lactic acid bacteria by multiplex PCR |
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Authors: | A. Petri,J. Pfannebecker,J. Frö hlich,H. Kö nig |
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Affiliation: | 1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, 55128 Mainz, Germany;2. Food Technology Research Institute NRW, Microbiology, University of Applied Sciences, 32657 Lemgo, Germany;3. Erbslöh Geisenheim AG, 65366 Geisenheim, Germany |
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Abstract: | The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoilage. They are mainly responsible for the formation of biogenic amines. Furthermore, some strains produce exopolysaccharide slimes, acetic acid, diacetyl and other off-flavours. In this context a better monitoring of the vinification process is crucial to improve wine quality. Moreover, a lot of biodiversity studies would also profit from a fast and reliable identification method. |
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Keywords: | SCAR-PCR Nested SAPD-PCR Lactic acid bacteria Identification Multiplex PCR Wine Must |
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