The complex microbial ecosystem of grape must and wine harbours a wide diversity of yeast
species. Specific oligonucleotide primers for real-time quantitative PCR (QPCR) were …

The processes of yeast selection for using as wine fermentation starters have revealed a
great phenotypic diversity both at interspecific and intraspecific level, which is explained by …

As more original molecular protocols and subsequent modifications are described in the
literature, it has become difficult for those not directly involved in the development of these …

Saccharomyces cerevisiae has proved to be an invaluable model in classical and molecular
genetics studies. Despite several hundreds of isolates already available, the scientific …

Natural, also referred to as spontaneous wine fermentations, are carried out by the native
microbiota of the grape juice, without inoculation of selected, industrially produced yeast or …

Rare earth-doped upconversion nanoparticles (UCNPs) have promising potential in the field
of food safety because of their unique frequency upconverting capability and high detection …

Health promoting or probiotic bacteria are commonly incorporated into a variety of functional
foods and drug formulations, due to their purported ability to confer benefit to host health …

Recent advances in molecular biotechnology have introduced an array of powerful
techniques for studying the microbial ecology of beverage and food fermentations …

Nucleic acid amplification-based diagnostics is known as one of the molecular diagnostic
systems that allows higher sensitive detection of pathogens than test methods such as …

Yeast contamination is a problem in the food industry as a cause of spoilage. Moreover,
various species of yeasts are known to be capable of causing opportunistic infections in …