Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)

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Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)

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作者：Zuzana Godá ; lová ; ^a ; Lucia Kraková ; ^b ; Andrea Pu&scaron ; ká ; rová ; ^b ; Má ; ria Bučková ; ^b ; Tomá ; &scaron ; Kuchta^a ; Ľubica Piknová ; ^a ; Domenico Pangallo^b ; ^{domenico.pangallo@savba.sk" class="auth_mail" title="E-mail the corresponding author}
关键词：Bacterial community ; Cultivation ; Culture-independent ; Grape ; Must ; Blaufrä ; nkisch ; Gr&uuml ; ner Veltliner
刊名：International Journal of Food Microbiology
出版年：2016
出版时间：18 January 2016
年：2016
卷：217
期：Complete
页码：110-116
全文大小：1027 K

文摘

•: Bacterial diversity during the microvinification of Blaufränkisch and Grüner Veltliner grapes
•: Cultivation on various agar media, f-ITS clustering and final 16S rDNA sequencing
•: 16S rDNA semi-nested PCR DGGE combined with clone library construction
•: Complex bacterial microflora isolated and detected in different microvinification stages
•: Novel bacterial actors identified which could open a new field in wine research