Abstract - In this work a Polymerase Chain Reaction (PCR)-Denaturing Gradient Gel Electrophoresis (DGGE) protocol was used to identify the Lactic Acid Bacteria (LAB) contaminants in enological active dry yeasts routinely used in the wine production. The method is based on the PCR amplification of a DNA fragment from the region V1 of 16S rDNA gene followed by a DGGE technique. The main contaminant was Lactobacillus spp. and Pediococcus spp.
Application of PCR-DGGE for the identification of lactic acid bacteria in active dry wine yeasts
COMI, Giuseppe;MANZANO, Marisa
2007-01-01
Abstract
Abstract - In this work a Polymerase Chain Reaction (PCR)-Denaturing Gradient Gel Electrophoresis (DGGE) protocol was used to identify the Lactic Acid Bacteria (LAB) contaminants in enological active dry yeasts routinely used in the wine production. The method is based on the PCR amplification of a DNA fragment from the region V1 of 16S rDNA gene followed by a DGGE technique. The main contaminant was Lactobacillus spp. and Pediococcus spp.File in questo prodotto:
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