Comparison of Specific Real-Time PCR and Conventional Culture for Detection and Enumeration of Brettanomyces in Red Wines

被引:4
作者
Portugal, Caure [1 ]
Ruiz-Larrea, Fernanda [1 ]
机构
[1] Univ La Rioja, Inst Ciencias Vid & Vino CSIC UR CAR, Logrono 26006, Spain
来源
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2013年 / 64卷 / 01期
关键词
Brettanomyces; Dekkera; real-time PCR; spoilage; wine; ACID BACTERIA; BRUXELLENSIS; YEASTS; IDENTIFICATION; DEKKERA; ASSAY; QUANTIFICATION; STRAINS; DNA;
D O I
10.5344/ajev.2012.12047
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Brettanomyces/Dekkera is considered as one of the main causes of microbial spoilage and sensory deviations of red wines. This work compares the sensitivity and effectiveness of conventional microbiological culture and real-time polymerase chain reaction (Q-PCR) methods for Brettanomyces/Dekkera detection and quantification and demonstrates a positive correlation between both methods. Moreover, an improved DNA extraction protocol enabled quantification of Brettanomyces/Dekkera cells by Q-PCR down to 20 cells/mL in turbid wines in a total of 324 red wine samples. The conventional culture analysis is time-consuming but has lower cost than Q-PCR, and it is simple and efficient in quantifying viable Brettanomyces/Dekkera cells.
引用
收藏
页码:139 / 145
页数:7
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