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Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine

By Ezekiel T. Neeley, Trevor G. Phister and David A. Mills

Abstract

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

Topics: Methods
Publisher: American Society for Microbiology
OAI identifier: oai:pubmedcentral.nih.gov:1317356
Provided by: PubMed Central
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