Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Virgil VRĂJMAȘU, Raluca-Ștefania RĂDOI-ENCEA, Oana-Alina BOIU-SICUIA, Camelia Filofteia DIGUȚĂ, Florentina MATEI
The use of Saccharomyces and non-Saccharomyces (NS) during wine making is a new concept to keep the wines’ local specificity. Different molecular tools were developed to quantify Saccharomyces yeast during winemaking, but for the NS several limitations were detected. In this regard, our work focused on the development of a qPCR method employing propidium monoazide (PMA) for the detection of NS viable cells. Very good correlation parameters and standard curves were obtained during the optimisation method for Saccharomyces reference strain versus NS belonging to Candida stellata and Torulaspora delbrueckii. The detection limit varied from 38 fg/µL to 49 fg/µL which corresponds to quantification limits of 70 CFU/mL to 1.03*102 CFU/mL. The optimised PMA-qPCR method can be considered as a rapid and suitable method for assessing the viable microbial count for both NS yeast species.
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