Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization.

@article{Branco2012SurvivalRO,
  title={Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization.},
  author={Patr{\'i}cia Branco and Margarida Monteiro and Patr{\'i}cia Moura and Helena Albergaria},
  journal={International journal of food microbiology},
  year={2012},
  volume={158 1},
  pages={
          49-57
        }
}
Real-time detection of microorganisms involved in complex microbial process, such as wine fermentations, and evaluation of their physiological state is crucial to predict whether or not those microbial species will be able to impact the final product. In the present work we used a direct live/dead staining (LDS) procedure combined with fluorescence in situ hybridization (FISH) to simultaneously assess the identity and viability of Saccharomyces cerevisiae (Sc) and Hanseniaspora guilliermondii… CONTINUE READING
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