Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Maturano, Yolanda Paola | - |
| dc.creator | Mestre Furlani, María Victoria | - |
| dc.creator | Combina, Mariana | - |
| dc.creator | Toro, Maria Eugenia | - |
| dc.creator | Vazquez, Fabio | - |
| dc.creator | Esteve Zarzoso, Braulio | - |
| dc.date | 2018-09-28T19:21:02Z | - |
| dc.date | 2018-09-28T19:21:02Z | - |
| dc.date | 2016-11 | - |
| dc.date | 2018-09-27T20:24:54Z | - |
| dc.date.accessioned | 2019-04-29T15:27:20Z | - |
| dc.date.available | 2019-04-29T15:27:20Z | - |
| dc.date.issued | 2018-09-28T19:21:02Z | - |
| dc.date.issued | 2018-09-28T19:21:02Z | - |
| dc.date.issued | 2016-11 | - |
| dc.date.issued | 2018-09-27T20:24:54Z | - |
| dc.identifier | Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio; et al.; Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking; Elsevier Science; International Journal of Food Microbiology; 237; 11-2016; 142-149 | - |
| dc.identifier | 0168-1605 | - |
| dc.identifier | http://hdl.handle.net/11336/61286 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/294471 | - |
| dc.description | Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of the most representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique. | - |
| dc.description | Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina | - |
| dc.description | Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier Science | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.013 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160516304160 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | NON-SACCHAROMYCES YEASTS | - |
| dc.subject | PCR- DGGE | - |
| dc.subject | PLATE COUNT | - |
| dc.subject | PRE-FERMENTATIVE COLD SOAK | - |
| dc.subject | QUANTITATIVE PCR (QPCR) | - |
| dc.subject | SACCHAROMYCES CEREVISIAE | - |
| dc.subject | Otras Ciencias Biológicas | - |
| dc.subject | Ciencias Biológicas | - |
| dc.subject | CIENCIAS NATURALES Y EXACTAS | - |
| dc.title | Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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