Raman Spectroscopy and Chemometrics for Identification and Strain Discrimination of the Wine Spoilage Yeasts Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Brettanomyces bruxellensis

The yeasts Zygosaccharomyces bailii, Dekkera bruxellensis (anamorph, Brettanomyces bruxellensis), and Saccharomyces cerevisiae are the major spoilage agents of finished wine. A novel method using Raman spectroscopy in combination with a chemometric classification tool has been developed for the iden...

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Detaylı Bibliyografya
Asıl Yazarlar: Rodriguez, Susan B., Thornton, Mark A., Thornton, Roy J.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2013
Konular:
Food Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3811183/
https://ncbi.nlm.nih.gov/pubmed/23913433
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01886-13
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