Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Marco Vendrame"'
Emulsion PCR (ePCR) as a Tool to Improve the Power of DGGE Analysis for Microbial Population Studies
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1099 (2020)
To the authors’ knowledge, this is the first report of the use of emulsion-Polymerase chain reaction (e-PCR) coupled with denaturing gradient gel electrophoresis (DGGE) analysis. In the present work the effectiveness of ePCR in improving the power
Externí odkaz:
https://doaj.org/article/c9abeb52ce9f49cdb41be4c436a91d03
Emulsion PCR (ePCR) as a Tool to Improve the Power of DGGE Analysis for Microbial Population Studies
Publikováno v:
Microorganisms
Volume 8
Issue 8
Microorganisms, Vol 8, Iss 1099, p 1099 (2020)
Volume 8
Issue 8
Microorganisms, Vol 8, Iss 1099, p 1099 (2020)
To the authors&rsquo
knowledge, this is the first report of the use of emulsion-Polymerase chain reaction (e-PCR) coupled with denaturing gradient gel electrophoresis (DGGE) analysis. In the present work the effectiveness of ePCR in improving th
knowledge, this is the first report of the use of emulsion-Polymerase chain reaction (e-PCR) coupled with denaturing gradient gel electrophoresis (DGGE) analysis. In the present work the effectiveness of ePCR in improving th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bb7251f72a36621c37217e8d1f79bc7
Autor:
Mariana Silvina Páez, Franco Battistutta, Graziano Luisi, Roberto Zironi, Marco Vendrame, Piergiorgio Comuzzo
Publikováno v:
Food Chemistry. 168:107-114
Different winemaking products (ascorbic acid, glutathione, yeast lees and a yeast autolysate) were tested in comparison with sulphur dioxide, concerning radical scavenging activity (measured by DPPH assay), oxygen consumption capacity and ability to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c65940d930e0113a23285b5de6e6df9e
https://doi.org/10.1016/j.foodchem.2014.07.028
https://doi.org/10.1016/j.foodchem.2014.07.028
Publikováno v:
Food Microbiology. 42:196-204
Brettanomyces bruxellensis is a current problem in winemaking all over the world, and the question if B. bruxellensis has a positive or negative impact on wine is one of the most controversial discussions in the world. The presence of live B. bruxell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ec8bb1b5219609d6196155814e6dca4
https://doi.org/10.1016/j.fm.2014.03.010
https://doi.org/10.1016/j.fm.2014.03.010
Publikováno v:
Food Microbiology. 35:49-57
Malolactic fermentation is an important step in winemaking, but it has to be avoided in some cases. It's carried out by lactic acid bacteria belonging mainly to the genus Oenococcus, which is known to be a slow growing bacterium. Classical microbiolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5503f153b83dc4844ea43025e32c3bf
https://doi.org/10.1016/j.fm.2013.02.007
https://doi.org/10.1016/j.fm.2013.02.007
