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Determination of primers efficiency in the detection of Pediococcus in wines

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dc.contributor.author BUGA, Alexandra
dc.contributor.author MITINA, Irina
dc.contributor.author MITIN, Valentin
dc.contributor.author RUBTOV, Silvia
dc.contributor.author ZGARDAN, Dan
dc.date.accessioned 2022-03-03T07:41:35Z
dc.date.available 2022-03-03T07:41:35Z
dc.date.issued 2021
dc.identifier.citation BUGA, Alexandra, MITINA, Irina, MITIN, Valentin et al. Determination of primers efficiency in the detection of Pediococcus in wines. In: Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2021, V. 22, N. 3, pp. 321-329. ISSN 1582-540X. en_US
dc.identifier.issn 1582-540X
dc.identifier.uri http://repository.utm.md/handle/5014/19524
dc.description.abstract Pediococcus spp. are lactic acid bacteria which are considered spoilage in the wine making processes. Early detection can minimize the negative effects of Pediococcus spp on wine quality and prevent the development of advanced spoilage stages. The goal of this work was development and testing of a fast and efficient Real-Time Polymerase Chain Reaction (R-T PCR)-based method for easy detection of Pediococcus spp. strains in wine at the early stages of wine spoilage. As a result, primer sets for the Real time-PCR were designed to allow for correct and efficient detection of Pediococcus spp., and experimentally tested. en_US
dc.language.iso en en_US
dc.publisher Alma Mater Publishing House of the University of Bacãu, Romania en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject lactic bacteriums en_US
dc.subject Pediococcus en_US
dc.subject wines spoilage en_US
dc.title Determination of primers efficiency in the detection of Pediococcus in wines en_US
dc.type Article en_US


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