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