Search results for "PCR en temps réel"
showing 2 items of 2 documents
Development of methods for the detection and quantification of spoilage microorganisms in wine : study of growing factors
2016
New practices used to elaborate wine lead to an increase of wine spoilage due to microorganisms. That is why, new technics have to be developed to quantify these microorganisms accurately, quickly and with low costs. The main wine spoilages are due to acetic acid bacteria (AAB) (A. aceti, A. pasteurianus, G. oxydans and Ga. liquefaciens) and Brettanomyces bruxellensis development. AAB transforms ethanol to acetic acid while B. bruxellensis transforms hydroxycinnamic acids to ethyl phenols (EP) (unpleasant odor molecules). In order to detect these wine spoilage microrganisms, flow cytometry coupled to fluorescent in situ hybridization has been assessed. No reproducible results have been deve…
Améliorer la méthodologie standard de la qPCR pour l’analyse de la densité microbienne dans la plateforme GenoSol. Mémoire de stage BTS de 2ème année…
2019
Le stage a été dédié à la comparaison de la méthode de ddPCR à celle de la PCR quantitative pour évaluer le nombre de copies de gènes 16S dans un échantillon d’ADN extrait de sol.