Literature DB >> 16332898

Differential real-time PCR assay for enumeration of lactic acid bacteria in wine.

Ezekiel T Neeley1, Trevor G Phister, 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.

Entities:  

Mesh：

Year:  2005        PMID： 16332898      PMCID： PMC1317356          DOI： 10.1128/AEM.71.12.8954-8957.2005

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  13 in total

1.  Determination of bacterial load by real-time PCR using a broad-range (universal) probe and primers set.

Authors:  Mangala A Nadkarni; F Elizabeth Martin; Nicholas A Jacques; Neil Hunter
Journal:  Microbiology       Date:  2002-01       Impact factor: 2.777

2.  Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis.

Authors:  Isabel Lopez; Fernanda Ruiz-Larrea; Luca Cocolin; Erica Orr; Trevor Phister; Megan Marshall; Jean VanderGheynst; David A Mills
Journal:  Appl Environ Microbiol       Date:  2003-11       Impact factor: 4.792

3.  Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH.

Authors:  C R Davis; D J Wibowo; T H Lee; G H Fleet
Journal:  Appl Environ Microbiol       Date:  1986-03       Impact factor: 4.792

Review 4.  Determination of microbial diversity in environmental samples: pitfalls of PCR-based rRNA analysis.

Authors:  F von Wintzingerode; U B Göbel; E Stackebrandt
Journal:  FEMS Microbiol Rev       Date:  1997-11       Impact factor: 16.408

Review 5.  Lactic acid bacteria in the quality improvement and depreciation of wine.

Authors:  A Lonvaud-Funel
Journal:  Antonie Van Leeuwenhoek       Date:  1999 Jul-Nov       Impact factor: 2.271

6.  Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella species in human feces by using group-specific PCR primers and denaturing gradient gel electrophoresis.

Authors:  J Walter; C Hertel; G W Tannock; C M Lis; K Munro; W P Hammes
Journal:  Appl Environ Microbiol       Date:  2001-06       Impact factor: 4.792

7.  Immobilization with metal hydroxides as a means to concentrate food-borne bacteria for detection by cultural and molecular methods.

Authors:  L A Lucore; M A Cullison; L A Jaykus
Journal:  Appl Environ Microbiol       Date:  2000-05       Impact factor: 4.792

8.  Detection and quantification of Brettanomyces bruxellensis and 'ropy' Pediococcus damnosus strains in wine by real-time polymerase chain reaction.

Authors:  A Delaherche; O Claisse; A Lonvaud-Funel
Journal:  J Appl Microbiol       Date:  2004       Impact factor: 3.772

9.  Rapid detection of Oenococcus oeni in wine by real-time quantitative PCR.

Authors:  P Pinzani; L Bonciani; M Pazzagli; C Orlando; S Guerrini; L Granchi
Journal:  Lett Appl Microbiol       Date:  2004       Impact factor: 2.858

10.  Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR.

Authors:  Jean-Pierre Furet; Pascal Quénée; Patrick Tailliez
Journal:  Int J Food Microbiol       Date:  2004-12-15       Impact factor: 5.277
View more
  8 in total

1.  Effect of Encapsulation on Viability of Pediococcus pentosaceus OZF During Its Passage Through the Gastrointestinal Tract Model.

Authors:  Fadime Kiran; Mohamed Mokrani; Ozlem Osmanagaoglu
Journal:  Curr Microbiol       Date:  2015-05-10       Impact factor: 2.188

Review 2.  Detection and identification of microorganisms in wine: a review of molecular techniques.

Authors:  Melissa L Ivey; Trevor G Phister
Journal:  J Ind Microbiol Biotechnol       Date:  2011-08-07       Impact factor: 3.346

3.  Development of a sequence-characterized amplified region marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation.

Authors:  Lisa Solieri; Paolo Giudici
Journal:  Appl Environ Microbiol       Date:  2010-10-08       Impact factor: 4.792

Review 4.  Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest.

Authors:  Gabriel Alejandro Rivas; Danay Valdés La Hens; Lucrecia Delfederico; Nair Olguin; Bárbara Mercedes Bravo-Ferrada; Emma Elizabeth Tymczyszyn; Liliana Semorile; Natalia Soledad Brizuela
Journal:  World J Microbiol Biotechnol       Date:  2022-01-06       Impact factor: 3.312

5.  High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype.

Authors:  Patrick M Lucas; Olivier Claisse; Aline Lonvaud-Funel
Journal:  Appl Environ Microbiol       Date:  2007-12-07       Impact factor: 4.792

6.  Effects of Fuzhuan Brick-Tea Water Extract on Mice Infected with E. coli O157:H7.

Authors:  Yuanliang Wang; Aiqing Xu; Ping Liu; Zongjun Li
Journal:  Nutrients       Date:  2015-07-01       Impact factor: 5.717

7.  Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition.

Authors:  Javier Alonso-Del-Real; María Lairón-Peris; Eladio Barrio; Amparo Querol
Journal:  Front Microbiol       Date:  2017-02-07       Impact factor: 5.640

Review 8.  From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "terroir" Concept.

Authors:  Ignacio Belda; Iratxe Zarraonaindia; Matthew Perisin; Antonio Palacios; Alberto Acedo
Journal:  Front Microbiol       Date:  2017-05-08       Impact factor: 5.640
  8 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.