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Identification of Wine Yeasts by PCR-RFLP without Previous Isolation on Plate
2002
Food Technology and Biotechnology
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The population of wine yeasts during spontaneous must fermentation was characterized by direct 5.8S-ITS rDNA region amplification without previous plate isolation or enrichment. RFLP analysis was applied to each of the amplification products detected, and the corresponding yeast identifications were made. The method provides a fast and direct way of determining yeast population present during wine fermentation.
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