Results 1 to 10 of about 201 (123)
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar [PDF]
Frontiers in Microbiology, 2019 The spoilage yeasts belonging to the genus Dekkera (anamorph Brettanomyces) are associated with the fermentation process and can be responsible for off-flavors in wine.
Lucia Oro +4 more
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+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine [PDF]
Frontiers in Microbiology, 2020 Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic wines. As this species is
Margot Paulin +17 more
doaj +7 more sources
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
doaj +10 more sources
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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Molecular Tools to Exploit the Biotechnological Potential of Brettanomyces bruxellensis: A Review [PDF]
Applied Sciences, 2021 The Brettanomyces bruxellensis species plays various roles in both the industrial and food sectors. At the biotechnological level, B. bruxellensis is considered to be a promising species for biofuel production.
Alessandra Di Canito +3 more
doaj +2 more sources
Frontiers in MicrobiologyIntroductionThis study investigates the antimicrobial activity of chitosan against Brettanomyces bruxellensis, a wine spoilage yeast responsible for producing volatile phenols that lead to undesirable sensory defects commonly referred to as “Brett ...
Francesco Tedesco +14 more
doaj +3 more sources
Frontiers in Microbiology, 2018 The yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B.
Marta Avramova +7 more
doaj +3 more sources
No, Brettanomyces bruxellensis is not responsible for all woes!
IVES Technical Reviews, 2023 In wines, rice cake and sausage skin aromas are generally associated with the alteration of mousy off-flavours and constitute an increasingly prevalent deviation in some wines.
Pierre Moulis +7 more
doaj +1 more source
BMC Genomics, 2020 Background Yeasts of the genus Brettanomyces are of significant interest, both for their capacity to spoil, as well as their potential to positively contribute to different industrial fermentations.
Michael J. Roach, Anthony R. Borneman
doaj +1 more source
Brettanomyces bruxellensis biofilms: a lifestyle to withstand environmental stresses?
IVES Technical Reviews, 2020 Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis.
Sandrine Rousseaux +6 more
doaj +1 more source