Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
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Dead or alive: molecular assessment of microbial viabilityAdvances and Challenges in Viability Detection of Foodborne PathogensEffect 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 CompositionGenetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its DetectionGenetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine.Exploring preterm birth as a polymicrobial disease: an overview of the uterine microbiome.Experimental design for the optimization of propidium monoazide treatment to quantify viable and non-viable bacteria in piggery effluentsA viability-linked metagenomic analysis of cleanroom environments: eukarya, prokaryotes, and viruses.Wine microbiology is driven by vineyard and winery anthropogenic factorsFrom Lab to Lake - Evaluation of Current Molecular Methods for the Detection of Infectious Enteric Viruses in Complex Water Matrices in an Urban Area.New perspectives on viable microbial communities in low-biomass cleanroom environments.Detection and Quantification of Viable and Nonviable Trypanosoma cruzi Parasites by a Propidium Monoazide Real-Time Polymerase Chain Reaction Assay.Recent developments in the use of viability dyes and quantitative PCR in the food microbiology field.Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions.The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific.Comparison of DNA-, PMA-, and RNA-based 16S rRNA Illumina sequencing for detection of live bacteria in water.Density of environmental Acanthamoeba and their responses to superheating disinfection.The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations.Viable quantitative PCR for assessing the response of Candida albicans to antifungal treatment.Brettanomyces bruxellensis yeasts: impact on wine and winemaking.Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR.Discrimination of viable Acanthamoeba castellani trophozoites and cysts by propidium monoazide real-time polymerase chain reaction.A Novel qPCR Method for Simultaneous Detection and Quantification of Viable Pathogenic and Non-pathogenic ( , , and R )Environmental monitoring of the biocontrol agentPantoea agglomeransCPA-2 applied to citrus fruit at preharvest
P2860
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P2860
Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
@zh-cn
name
Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
@en
Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
@nl
type
label
Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
@en
Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
@nl
prefLabel
Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
@en
Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
@nl
P50
P1476
Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
@en
P2093
Imma Andorrà
P304
P356
10.1016/J.IJFOODMICRO.2010.10.003
P577
2010-10-08T00:00:00Z