Zara, Giacomo and Ciani, Maurizio and Domizio, Paola and Zara, Severino and Budroni, Marilena and Carboni, Adriana and Mannazzu, Ilaria Maria (2014) A Culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine. Annals of Microbiology, Vol. 64 (1), p. 403-406. ISSN 1590-4261. eISSN 1869-2044. Article.
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When inoculated in association with Saccharomyces cerevisiae, the yeast Lachancea thermotolerans determines a reduction of volatile acidity and an increase in the production of glycerol, 2-phenylethanol, and polysaccharides. Moreover, L. thermotolerans is a natural L-lactic acid producer, thus it contributes to wine acidification and microbiological stabilization. In view of its utilization in winemaking, a culture-independent PCR-based method was developed for the detection of L. thermotolerans during wine fermentations. This method, which utilizes species-specific PCR primer pairs that anneal to intron 2 of the mitochondrial COX1 gene, is rapid and reliable, and detects L. thermotolerans in wine at 104 cells/ml and with a S. cerevisiae/L. termotholerans ratio of 1,000/1.
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