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Detection and quantification of Brettanomyces bruxellensis and ‘ropy’ Pediococcus damnosus strains in wine by real‐time polymerase chain reaction
Author(s) -
Delaherche A.,
Claisse O.,
LonvaudFunel A.
Publication year - 2004
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2004.02334.x
Subject(s) - food spoilage , wine , pediococcus , food science , biology , meat spoilage , polymerase chain reaction , yeast , microbiology and biotechnology , bacteria , fermentation , biochemistry , lactobacillus , genetics , gene
Aims: Brettanomyces bruxellensis is a well‐known wine spoilage yeast that causes undesirable off‐flavours. Likewise, glucan‐producing strains of ropy Pediococcus damnosus are considered as spoilage micro‐organisms because the synthesis of glucan leads to an unacceptable viscosity of wine. Methods and Results: We developed a real‐time PCR method to detect and quantify these two spoilage micro‐organisms in wine. It is based on specific primer pairs for amplification of target DNA, and includes a melting‐curve analysis of PCR products as a confirmatory test. Conclusions: The detection limit in wine was 10 4 CFU ml −1 for B. bruxellensis and 40 CFU ml −1 for ropy Pediococcus damnosus . The real‐time PCR proved to be reliable for the early, sensitive detection and quantification of B. bruxellensis and ropy P. damnosus in wine. Significance and Impact of the Study: The real‐time PCR‐based method described in this study provides a new tool for monitoring spoilage micro‐organisms in wine. Time‐consuming culture and colony isolation steps are no longer needed, so winemakers can intervene before spoilage occurs.