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Frontiers in Microbiology, 2020 Brettanomyces yeasts have gained popularity in many sectors of the biotechnological industry, specifically in the field of beer production, but also in wine and ethanol production.
Marc Serra Colomer +7 more
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Conditions of acetic acid producing by Brettanomyces yeast
Vestnik MGTU, 2018 Brettanomyces yeast has found their application in brewing (Lambic and Guezze style). Acetic acid obtained during fermentation by Brettanomyces yeast participates in the synthesis of ethers responsible for the taste and aroma component of the beverage ...
Novikova I. V. +2 more
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, 2001 Discusses the effects of brettanomyces on wine.Figures. Identification of presumptive Brettanomyces yeastsTables. Growth on Yeast Nutrient medium and microscopic analysis; Presumptive Brettanomyces and Lactobacillus in Cabernet Franc ...
Licker, Jonathan +3 more
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Molecular Identification of Brettanomyces yeasts [PDF]
, 2000 Brettanomyces/Dekkera yeasts grow in wine mainly during barrel aging. Their presence is often associated with formation of off-flavors. This potential spoilage generates a high demand for a fast, sensitive and reliable identification procedure in the ...
Mitrakul, Craig +2 more
core +6 more sources
, 2000 The Brettanomyces / Dekkera yeasts can be found in fermenting must and in wine. Typically they grow after alcoholic and malolactic fermentation during storage of wine in tank, barrel, or bottle.
Licker, Jonathan +4 more
core +6 more sources
BIO Web of Conferences, 2023 In the current work, the potential of plant phenolic extracts to replace the ability of SO2 to inhibit spoilage microorganisms was evaluated. The study included the application of different doses of plant phenolic concentrates to test their antimicrobial
Salinas Bonich Felipe +5 more
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Residual brewing yeasts as a source of beta-glucans [PDF]
E3S Web of Conferences, 2020 Residual brewing yeast is one of the main solid wastes in brewing. Using residual brewing biomass as a source of biologically active substances is an important way of recycling these brewing by-products. According to the literature S.
Ivanova Vera +4 more
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THE METHODOLOGICAL ASPECTS OF USING REAL-TIME POLYMERASE CHAIN REACTION (RT-PCR) IN BRETTANOMYCES/DEKKERA DETECTION [PDF]
Journal of Engineering Science (Chişinău), 2019 Wine spoilage could be caused by a lot of genera and species of yeasts. One of the most damaging is Brettanomyces/Dekkera which causes severe quality problems in the wine industry.
Irina Mitina +3 more
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G3: Genes, Genomes, Genetics, 2023 Gene expression variation can provide an overview of the changes in regulatory networks that underlie phenotypic diversity. Certain evolutionary trajectories such as polyploidization events can have an impact on the transcriptional landscape ...
Arthur Jallet +2 more
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Effect of temperature on Brettanomyces bruxellensis: metabolic and kinetic aspects [PDF]
, 2008 The effect of temperatures ranging from 15 to 35 °C on a culture of Brettanomyces bruxellensis was investigated in regards to thermodynamics, metabolism, and kinetics. In this temperature range, we observed an increase in growth and production rates. The
Felipe Ramón-Portugal +9 more
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