Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR.

@article{Vendrame2013UseOP,
  title={Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR.},
  author={Marco Vendrame and Lucilla Iacumin and Marisa Manzano and Giuseppe Comi},
  journal={Food microbiology},
  year={2013},
  volume={35 1},
  pages={49-57}
}
Malolactic fermentation is an important step in winemaking, but it has to be avoided in some cases. It's carried out by lactic acid bacteria belonging mainly to the genus Oenococcus, which is known to be a slow growing bacterium. Classical microbiological methods to enumerate viable cells of Oenococcus oeni in must and wine take 7-9 days to give results. Moreover, RT-qPCR technique gives accurate quantitative results, but it requires time consuming steps of RNA extraction and reverse… CONTINUE READING