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Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

Food research international (Ottawa, Ont.) - 1 Mar 2018

Guzzon Raffaele, Larcher Roberto, Guarcello Rosa, Francesca Nicola, Settanni Luca, Moschetti Giancarlo

Abstract excerpt

Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of...

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PMID: 29433261
DOI: 10.1016/j.foodres.2017.11.078

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