6533b823fe1ef96bd127df3b
RESEARCH PRODUCT
Molecular Methods for Identification of Wine Microorganisms and Yeast Development
Jürgen FröhlichHarald ClausHelmut Königsubject
0301 basic medicineWine03 medical and health sciences030104 developmental biologyBiochemistryMicroorganism030106 microbiologyIdentification (biology)BiologyIsolation (microbiology)YeastMicrobiologydescription
A prerequisite for the biochemical and physiological investigation of microorganisms is the isolation and management of pure cultures. Nevertheless, most of the environmental microorganisms are graded as “yet not cultivable” because the nutritional requirements are unknown or they could not be isolated due to the fact that fast-growing strains overgrow other microorganisms of a microbiota. In addition to plating techniques, isolation without cultivation and analysis of microbes could be performed by micromanipulation techniques or the application of optical tweezers followed by the utilization of PCR-based technologies.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-01-01 |