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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1610
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dc.contributor.authorZGARDAN, Danen_US
dc.contributor.authorMITINA, Irinaen_US
dc.contributor.authorMITIN, Valentinen_US
dc.contributor.authorSTURZA, Rodicaen_US
dc.contributor.authorBEHTA, Emiliaen_US
dc.contributor.authorRUBTOVA, Silviaen_US
dc.date.accessioned2022-12-26T20:59:42Z-
dc.date.available2022-12-26T20:59:42Z-
dc.date.issued2022-
dc.identifier.citationZGARDAN, D., MITINA, I., MITIN, V., STURZA, R., BEHTA, E., RUBTOVA, S. The molecular detection of Brettanomyces wild yeast in raw wines. Proceedings of the International Conference Modern Technologies in the Food Industry, 20–22 October, 2022, Chişinău, Republic of Moldova, p.101. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdfen_US
dc.identifier.urihttp://repository.utm.md/handle/5014/21704-
dc.identifier.urihttp://cris.utm.md/handle/5014/1610-
dc.description.abstractIn this work, home-designed primers for detection of Brettanomyces in wine by Sybr Green I-based real-time PCR (Polymerase Chain Reaction) were developed. Primers were tested both in silico and in vitro. The primers were designed using the sequence of Brettanomyces internal transcribed spacer 1, partial sequence; 5.8S ribosomal RNA gene and internal transcribed spacer 2, complete sequence; and large subunit ribosomal RNA gene, partial sequence, available in GeneBank. Primer specificity was checked by aligning the primers against the sequences available in GeneBank using BLAST. Primer performance was tested using positive (wine sample infected with Brettanomyces) and negative controls.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectBrettanomycesen_US
dc.subjectDNA extractionen_US
dc.subjectprimersen_US
dc.subjectPCRen_US
dc.subjectSybr Greenen_US
dc.subjectwineen_US
dc.titleThe molecular detection of Brettanomyces wild yeast in raw winesen_US
dc.typeArticleen_US
dc.relation.conferenceInternational Conference Modern Technologies in the Food Industryen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0002-1296-0864-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.09.-
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