ArticleApplied and environmental microbiology2005
Rapid identification and enumeration of Saccharomyces cerevisiae cells in wine by real-time PCR.
Article in Applied and environmental microbiology, 2005. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Porous Hydrogel-Mediated One-Step Selection of Mannoprotein-Targeted Aptamers for Early Diagnosis of Invasive Saccharomyces cerevisiae Infections.Small (Weinheim an der Bergstrasse, Germany) · 2026Article
- Isolation, characterization, and molecular identification ofJournal of advanced veterinary and animal research · 2026Article
- High-Resolution Melting Analysis Potential forBiotech (Basel (Switzerland)) · 2024Article
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- Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest.World journal of microbiology & biotechnology · 2022Review
- Potential applications of pulsed electric field in the fermented wine industry.Frontiers in nutrition · 2022Review
- Emerging Non-Thermal Technologies as Alternative to SOFoods (Basel, Switzerland) · 2021Review
- Analysis of methods for quantifying yeast cell concentration in complex lignocellulosic fermentation processes.Scientific reports · 2021Article
- Article
- Hypocholesterolemic activity of indigenous probiotic isolate Saccharomyces cerevisiae ARDMC1 in a rat model.Journal of food and drug analysis · 2018Article
- Gallbladder-derived surfactant protein D regulates gut commensal bacteria for maintaining intestinal homeostasis.Proceedings of the National Academy of Sciences of the United States of America · 2017Article
- Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR.Frontiers in microbiology · 2017Article
- Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection.Frontiers in microbiology · 2017Review
- Rational and combinatorial approaches to engineering styrene production by Saccharomyces cerevisiae.Microbial cell factories · 2014Article
- Saccharomyces cerevisiae vaginitis: microbiology and in vitro antifungal susceptibility.Mycopathologia · 2011Article
- Direct Quantitative Detection and Identification of Lactococcal Bacteriophages from Milk and Whey by Real-Time PCR: Application for the Detection of Lactococcal Bacteriophages in Goat's Raw Milk Whey in France.International journal of microbiology · 2011Article
- Development of a sequence-characterized amplified region marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation.Applied and environmental microbiology · 2010Article
- Chimeric genomes of natural hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii.Applied and environmental microbiology · 2009Article
- Application of dissociation curve analysis to radiation hybrid panel marker scoring: generation of a map of river buffalo (B. bubalis) chromosome 20.BMC genomics · 2008Article
- High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype.Applied and environmental microbiology · 2008Article
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3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Despite the beneficial role of Saccharomyces cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. We have developed a real-time PCR method to directly detect and quantify this yeast species in wine samples to provide winemakers with a rapid and sensitive method to detect and prevent wine spoilage. Specific primers were designed for S. cerevisiae using the sequence information obtained from a cloned random amplified polymorphic DNA band that differentiated S. cerevisiae from its sibling species Saccharomyces bayanus, Saccharomyces pastorianus, and Saccharomyces paradoxus. The specificity of the primers was demonstrated for typical wine spoilage yeast species. The method was useful for estimating the level of S. cerevisiae directly in sweet wines and red wines without preenrichment when yeast is present in concentrations as low as 3.8 and 5 CFU per ml. This detection limit is in the same order as that obtained from glucose-peptone-yeast growth medium (GPY). Moreover, it was possible to quantify S. cerevisiae in artificially contaminated samples accurately. Limits for accurate quantification in wine were established, from 3.8 x 10(5) to 3.8 CFU/ml in sweet wine and from 5 x 10(6) to 50 CFU/ml in red wine.
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