DETERMINATION OF PRIMERS EFFICIENCY IN THE DETECTION OF PEDIOCOCCUS IN WINES

  • ALEXANDRA BUGA
    Technical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor St., MD-2045, Chisinau, Republic of Moldova
  • IRINA MITINA
    The Institute of Genetics, Physiology and Plant Protection, 20, Padurilor St., MD-2002, Chisinau, Republic of Moldova
  • VALENTIN MITIN
    The Institute of Genetics, Physiology and Plant Protection, 20, Padurilor St., MD-2002, Chisinau, Republic of Moldova
  • SILVIA RUBTOV
    Technical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor St., MD-2045, Chisinau, Republic of Moldova
  • DAN ZGARDAN
    Technical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor St., MD-2045, Chisinau, Republic of Moldova
    dan.zgardan@enl.utm.md

Abstract

Pediococcus spp. are lactic acid bacteria which are considered spoilage in the wine making processes. Early detection can minimize the negative effects of Pediococcus spp on wine quality and prevent the development of advanced spoilage stages. The goal of this work was development and testing of a fast and efficient Real-Time Polymerase Chain Reaction (R-T PCR)-based method for easy detection of Pediococcus spp. strains in wine at the early stages of wine spoilage. As a result, primer sets for the Real time-PCR were designed to allow for correct and efficient detection of Pediococcus spp., and experimentally tested.

Cuvinte cheie

dilutions DNA lactic bacterium microbiological real-time PCR wines spoilage