Neeley Ezekiel T, Phister Trevor G, Mills David A
Department of Viticulture and Enology, University of California, One Shields Ave., Davis, CA 95616, USA.
Appl Environ Microbiol. 2005 Dec;71(12):8954-7. doi: 10.1128/AEM.71.12.8954-8957.2005.
Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria.
酒类酒球菌常用于葡萄酒生产中的苹果酸-乳酸发酵，而非酒类酒球菌属的乳酸菌常常会导致葡萄酒变质。开发了两种实时聚合酶链式反应检测方法，用于测定葡萄酒中乳酸菌的总数以及非酒类酒球菌属乳酸菌的数量。这两种检测方法一起使用，可以评估果汁或葡萄酒因乳酸菌而产生的变质风险。
