Spontaneously fermented foods are consumed and appreciated for thousands of years
although they are usually produced with fluctuated productivity and quality, potentially …

Real-time monitoring of microbial dynamics during fermentation is essential for wine quality
control. This study developed a method that combines the fluorescent dye propidium …

The two most commonly used wine microorganisms, Saccharomyces cerevisiae yeast and
Oenococcus oeni bacteria, are responsible for completion of alcoholic and malolactic …

Background Due to the ever-expanding gap between the number of proteins being
discovered and their functional characterization, protein function inference remains a …

Flow cytometry is a relevant tool to meet the requirements of academic and industrial
research projects aimed at estimating the features of a bacterial population (eg, quantity …

Flow cytometry (FC) can be used to enumerate viable bacteria in food, beverage, and water
samples. The combination of the fluorescent dyes thiazole orange (TO) and propidium …