Other Technologies for Identification and Enumeration
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The phenotypic techniques previously described have traditionally served as the basis for identification and enumeration of bacteria and yeasts. Such methods have included determining the fundamental biochemical properties of the viable microorganism including utilization of different forms of carbon and nitrogen, synthesis of specifi c metabolites, or activity of certain biochemical pathways. However, most of these methods require signifi cant amounts of time for culturing microorganisms, and therefore results can be delayed for periods of days to several weeks. Because of these delays, the usefulness of the information to the winemaker can pass or be of limited value. Clearly, early detection of spoilage microorganisms can minimize the potential for proliferation of undesirable strains leading to improved wine quality.
KeywordsPeptide Nucleic Acid Molecular Beacon Wine Yeast Adenine Thymine Debaryomyces Hansenii
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