Detection, quantification, and identification of yeast in winemaking

1 Introduction 81
2 Monitoring Yeast Cell Populations With Culture-Dependent Methods 82
2.1 Phenotypic Identification 84
2.2 Identification Based on Biochemical Methods 85
2.3 Identification Based on Molecular Methods 86
2.3.1 Direct Detection Using Gel Electrophoresis 87
2.3.2 Detection Based on Hybridization 88
2.3.3 Detection Based on PCR Amplification and Gel Electrophoresis 89
2.3.4 Sequencing of rDNA 93
3 Monitoring Yeast Cell Populations Using Culture-Independent Methods 93
3.1 Direct Microscopy, DEFT and FISH 94
3.2 Flow Cytometry 95
3.3 Culture-Independent PCR-Based Methods 96
3.3.1 PCR–D/TGGE 96
3.3.2 Other Culture-Independent PCR-Based Methods 97
3.3.3 Quantitative PCR 98
3.4 High-Throughput Sequencing 100
4 Conclusions 102
5 Dedication 103
References 103