DETERMINATION OF PRIMERS EFFICIENCY IN THE DETECTION OF PEDIOCOCCUS IN WINES
Alexandra Buga,
Irina Mitina,
Valentin Mitin,
Silvia Rubtov,
Dan Zgardan
Affiliations
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
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.
