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Effect of sulfite addition and pied de cuve inoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenous Saccharomyces uvarum at a commercial winery.
FEMS Yeast Res. 2019 Aug 1;19(5):foz049. doi: 10.1093/femsyr/foz049.
FEMS Yeast Res. 2019.
PMID: 31344230
Free PMC article.
The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines.
Morgan SC, Tantikachornkiat M, Scholl CM, Benson NL, Cliff MA, Durall DM.
Morgan SC, et al. Among authors: tantikachornkiat m.
Int J Food Microbiol. 2019 Feb 2;290:1-14. doi: 10.1016/j.ijfoodmicro.2018.09.020. Epub 2018 Sep 25.
Int J Food Microbiol. 2019.
PMID: 30278370
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Implantation and persistence of yeast inoculum in Pinot noir fermentations at three Canadian wineries.
Lange JN, Faasse E, Tantikachornkiat M, Gustafsson FS, Halvorsen LC, Kluftinger A, Ledderhof D, Durall DM.
Lange JN, et al. Among authors: tantikachornkiat m.
Int J Food Microbiol. 2014 Jun 16;180:56-61. doi: 10.1016/j.ijfoodmicro.2014.04.003. Epub 2014 Apr 13.
Int J Food Microbiol. 2014.
PMID: 24786553
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The use of propidium monoazide in conjunction with qPCR and Illumina sequencing to identify and quantify live yeasts and bacteria.
Tantikachornkiat M, Sakakibara S, Neuner M, Durall DM.
Tantikachornkiat M, et al.
Int J Food Microbiol. 2016 Oct 3;234:53-59. doi: 10.1016/j.ijfoodmicro.2016.06.031. Epub 2016 Jun 24.
Int J Food Microbiol. 2016.
PMID: 27371903
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