Abstract
In this work a Polymerase Chain Reaction (PCR)-Denaturing Gradient Gel Electrophoresis (DGGE) protocol was used to identify the Lactic Acid Bacteria (LAB) contaminants in enological active dry yeasts routinely used in the wine production. The method is based on the PCR amplification of a DNA fragment from the region V1 of 16S rDNA gene followed by a DGGE technique. The main contaminant wasLactobacillus spp. andPediococcus spp.
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