Dear friends:
We are very interested in developing a diagnostic test to detect a certain
kind of harmful Lactobacillus bacteria in our industrial alcoholic
fermentation.
The bacteria we want to detect at low counts (1-100/ml) are that that are
able to co-flocculate with the yeast problably trough a lectin-like
mechanism. Most of the floculation cases are very similar so it is
possible that the isolation of the lectin protein from the bacteria would
gave the basis to the test.
Would you please point out who would help us in this project?
I thank you in advance for your kind help.
Sincerely yours
Jaime Finguerut
Copersucar
Cx.Postal 162 Piracicaba
Sao Paulo Brazil 13400-970
fax 0055 19 429 8109
jaime at azul.ctc.com.br
