Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine
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- 作者：Xu-Cong Lva ; b ; c ; xucong1154@163.com" class="auth_mail" title="E-mail the corresponding author ; xucong1154@qq.com" class="auth_mail" title="E-mail the corresponding author ; Yan Lia ; b ; Wan-Wei Qiua ; b ; Xiao-Qi Wua ; b ; Bing-Xin Xuc ; Yi-Ting Liangc ; Bin Liua ; b ; liubin618@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Shao-Jun Chenb ; Ping-Fan Raoc ; Li Nic
- 关键词：Propidium monoazide (PMA) ; Quantitative PCR (qPCR) ; Viable dominant microorganisms ; Traditional brewing process ; Hong Qu glutinous rice wine
- 刊名：Food Control
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：69-78
- 全文大小：2728 K
文摘
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PMA-qPCR assays were established for rice wine microorganisms.
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The PMA treatment parameters were optimized to achieve accurate quantitative results.
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The efficiency of PMA treatment was verified using artificial microbial mixtures.
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The established assays were applied to Hong Qu glutinous rice wine.