LACTIC ACID AND ACETIC ACID BACTERIA ISOLATED FROM RED WINE

LACTIC ACID AND ACETIC ACID BACTERIA ISOLATED FROM RED WINE

The aim of our study was the identification of red wine microbiota during the fermentation process using a classical microbiological method and real-time PCR. The changes in different groups of microorganisms were monitored in total counts of bacteria, Lactobacillus cells and Acetobacter cells. Micr...

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Bibliographic Details
Main Authors: Attila Kántor, Miroslava Kačániová, Jaroslav Pochop, Jana Petrová, Lukáš Hleba, Soňa Felšöciová, Adriana Pavelková, Katarína Rovná, Alica Bobková
Format: Article
Language:English
Published: Slovak University of Agriculture 2013-02-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
red wine
fermentation process
lactic acid bacteria
acetic acid bacteria
Online Access:http://www.jmbfs.org/wp-content/uploads/2013/06/69_jmbs_kantor_fbp_m.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2013/06/69_jmbs_kantor_fbp_m.pdf

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