Identification of Wine Microorganisms
Biologists use a system of identification based on the degree of physical and physiological similarity between organisms known as taxonomy. Early attempts at classifi cation involved comparison of observable phenotypic features such as cell shape (morphology), as well as use of a variety of often crudely prepared sugar and nitrogen substrates. From these evolved extensive diagnostic schemes for identifi cation, which still initially rely on cell and colony morphology. Today, other phenotypic markers include specific physiological and biochemical characteristics, sequences of genetic material, and immunochemical responses (Chapter 16).
KeywordsLactic Acid Bacterium Malachite Green Apple Juice Petri Plate Yeast Nitrogen Base
Unable to display preview. Download preview PDF.