Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture

Article Abstract:

A study was conducted to evaluate the ability of a commercial starter culture evaluated to perform a sausage fermentation. Molecular analysis revealed the presence of several strains of the same species contained in the starter culture with different behavior during the fermentation and the contribution of Lactobacillus curvatus, which was only marginally isolated during the transformation.

Drugs, In-Vitro Diagnostic Substance Manufacturing, Bacterial Culture Products, Lactobacillus, Microbiological synthesis, Bacteriology, Bacterial cultures

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Design and evaluation of PCR primers for analysis of bacterial population in wine of denaturing gradient gel electrophoresis

Article Abstract:

The amplification of fungal and plant DNA from many 16S ribosomal DNA-based primers used for profiling bacterial populations by denaturing gradient gel electrophoresis (DGGE) is documented. Two new primer sets for specific amplification of the lactic bacteria acid (LAB) and acetic acid bacteria (AAB) populations in wine is characterized.

Research and Development in the Physical, Engineering, and Life Sciences, Plant Genetics, Gel electrophoresis, Wine and wine making, Wine microbiology

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Differential real-time PCR assay for enumeration of lactic acid bacteria in wine

Article Abstract:

Two real-time PCR assays are developed to enumerate the total and nonoenococcal, lactic acid bacterial populations in wine. These assays can be used to assess the spoilage risk of juice or wine from lactic acid bacteria.

All Other Basic Organic Chemical Manufacturing, Wines, brandy, and brandy spirits, Wine & Brandy, Wineries, Wine, Industrial Organic Chemicals, Lactic Acid, Bacteria, Chemical properties

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