Detection and identification of wine spoilage microbes using PCR-based DGGE analysis

Detection and identification of wine spoilage microbes using PCR-based DGGE analysis

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009. === Grape juice is transformed into wine through the complex processes of alcoholic and malolactic fermentation that is performed by yeasts, lactic acid bacteria and acetic acid bacteria. However, the microbes involved in these...

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Bibliographic Details
Main Author: Bester, Linka
Other Authors: Witthuhn, R. C.
Language:en
Published: Stellenbosch : University of Stellenbosch 2009
Subjects:
PCR-based DGGE
Wine spoilage microbes
Brettanomyces
Dissertations > Food science
Theses > Food science
Wine and wine making > Microbiology
Polymerase chain reaction
Online Access:http://hdl.handle.net/10019.1/1558

Internet

http://hdl.handle.net/10019.1/1558

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