Effect of oenological practices on microbial populations using culture-independent techniques.
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Next-generation sequencing reveals significant bacterial diversity of botrytized wineGenetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its DetectionThe Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon SequencingThe yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.Efficacy of oral Bifidobacterium bifidum ATCC 29521 on microflora and antioxidant in mice.Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions.Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality.Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae.Characterization and dynamic behavior of wild yeast during spontaneous wine fermentation in steel tanks and amphorae.Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCR.Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions.Insights into the bacterial community and its temporal succession during the fermentation of wine grapes.Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE.Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods.Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis.Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR.A case of 'anaphylactic-like' reaction during LDL apheresis: a pathophysiological hypothesis on white wine containing metabisulphite.Acetic acid bacteria and the production and quality of wine vinegarAnalysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification
P2860
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P2860
Effect of oenological practices on microbial populations using culture-independent techniques.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Effect of oenological practice ...... ulture-independent techniques.
@en
Effect of oenological practice ...... ulture-independent techniques.
@nl
type
label
Effect of oenological practice ...... ulture-independent techniques.
@en
Effect of oenological practice ...... ulture-independent techniques.
@nl
prefLabel
Effect of oenological practice ...... ulture-independent techniques.
@en
Effect of oenological practice ...... ulture-independent techniques.
@nl
P50
P356
P1433
P1476
Effect of oenological practice ...... ulture-independent techniques.
@en
P2093
Imma Andorrà
Sara Landi
P304
P356
10.1016/J.FM.2008.05.005
P577
2008-05-23T00:00:00Z