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A comparison of a plating method and a DNA-based method to identify the yeast present in a commercial fermentation

<p>After using either a culture-based method or a DNA-based method to identify the yeasts growing in a wild fermetation, here the authors compare the two methods side by side. </p><p>The emphasis is on microorganisms we may think we are protected against -because they are unable to grow on a plate-, but that may actually be recovering from the SO2 treatment and getting ready to spoil our wines. </p><p>&nbsp;</p><p>Link to the full text: http://ajevonline.org/cgi/reprint/54/2/125</p><p>&nbsp;</p>

48 microorganisms by two methods .pdf