Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE.

Fernández-González, M

Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE. [electronic resource] - Systematic and applied microbiology Dec 2001 - 634-8 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

0723-2020

10.1078/0723-2020-00072 doi


DNA, Fungal--chemistry
DNA, Mitochondrial--chemistry
Electrophoresis, Agar Gel
Fermentation
Polymerase Chain Reaction
Polymorphism, Restriction Fragment Length
Saccharomyces--genetics
Spain
Wine--microbiology