An important step forward for the future development of an easy and fast procedure for identifying the most dangerous wine spoilage yeast, Dekkera bruxellensis, in wine environment [PDF]
Microbial Biotechnology, 2019 Summary Dekkera bruxellensis is the main reason for spoilage in the wine industry. It renders the products unacceptable leading to large economic losses.
Patrícia Branco +3 more
doaj +3 more sources
High-Quality de Novo Genome Assembly of the Dekkera bruxellensis Yeast Using Nanopore MinION Sequencing [PDF]
G3: Genes, Genomes, Genetics, 2017 Genetic variation in natural populations represents the raw material for phenotypic diversity. Species-wide characterization of genetic variants is crucial to have a deeper insight into the genotype-phenotype relationship.
Patrick Wincker +2 more
exaly +4 more sources
The Effect of Dekkera bruxellensis Concentration and Inoculation Time on Biochemical Changes and Cellulose Biosynthesis by Komagataeibacter intermedius [PDF]
Journal of Fungi, 2022 Bacterial Cellulose (BC) is a biopolymer with numerous applications. The growth of BC-producing bacteria, Komagataeibacter intermedius, could be stimulated by Dekkera bruxellensis, however, the effect on BC yield needs further investigation.
Putu Virgina Partha Devanthi +4 more
doaj +2 more sources
Transcriptome of the alternative ethanol production strain Dekkera bruxellensis CBS 11270 in sugar limited, low oxygen cultivation. [PDF]
PLoS ONE, 2013 Dekkera bruxellensis can outcompete Saccharomyces cerevisiae in environments with low sugar concentrations. It is usually regarded as a spoilage yeast but has lately been identified as an alternative ethanol production organism.
Ievgeniia A Tiukova +6 more
doaj +2 more sources
Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates. [PDF]
PLoS Genetics, 2014 The yeast Dekkera bruxellensis is a major contaminant of industrial fermentations, such as those used for the production of biofuel and wine, where it outlasts and, under some conditions, outcompetes the major industrial yeast Saccharomyces cerevisiae ...
Anthony R Borneman +3 more
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De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499. [PDF]
PLoS ONE, 2012 Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remained poorly understood at the genetic level. In this study we describe whole genome sequencing and analysis for a prevalent wine spoilage strain, AWRI1499 ...
Chris D Curtin +3 more
doaj +2 more sources
Application of Micropore Device for Accurate, Easy, and Rapid Discrimination of Saccharomyces pastorianus from Dekkera spp. [PDF]
Biosensors, 2021 Traceability analysis, such as identification and discrimination of yeasts used for fermentation, is important for ensuring manufacturing efficiency and product safety during brewing. However, conventional methods based on morphological and physiological
Kazumichi Yokota +10 more
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Novel Centromeric Loci of the Wine and Beer Yeast Dekkera bruxellensis CEN1 and CEN2. [PDF]
PLoS ONE, 2016 The wine and beer yeast Dekkera bruxellensis thrives in environments that are harsh and limiting, especially in concentrations with low oxygen and high ethanol. Its different strains' chromosomes greatly vary in number (karyotype).
Olena P Ishchuk +10 more
doaj +2 more sources
Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context [PDF]
Foods, 2022 Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community’s evolution is needed to improve control over the ...
Perrine Mas +6 more
doaj +2 more sources
Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community [PDF]
Food Chemistry: XKombucha is a traditional beverage produced by a living culture known as SCOBY or “symbiotic culture of bacteria and yeast”. Culture-dependent production is essential for stable kombucha fermentation.
Hilal Kilmanoglu +2 more
doaj +2 more sources