ArticleApplied and environmental microbiology2005
Differential real-time PCR assay for enumeration of lactic acid bacteria in wine.
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 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed.
- A rapid and reliable method for the determination ofFrontiers in microbiology · 2023Article
- 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
- Effect of Temperature on the Prevalence ofFrontiers in microbiology · 2017Article
- From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "Frontiers in microbiology · 2017Review
- Effect of Encapsulation on Viability of Pediococcus pentosaceus OZF During Its Passage Through the Gastrointestinal Tract Model.Current microbiology · 2015Article
- Article
- Detection and identification of microorganisms in wine: a review of molecular techniques.Journal of industrial microbiology & biotechnology · 2011Review
- 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
- High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype.Applied and environmental microbiology · 2008Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.