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Direct identification of yeasts in a commercial fermentation

<p>The authors use DNA techniques to identify the type of microorganisms present in a wild fermentation, that is, without <em>Saccharomyces</em> inoculation.</p><p>&nbsp;</p><p>The link to the full text is: http://ajevonline.org/cgi/reprint/52/1/49</p><p>&nbsp;</p>

46microorganisms by DNA .pdf