Genome survey sequencing of the wine spoilage yeast Dekkera (Brettanomyces) bruxellensis.
, 2007 The hemiascomycete yeast Dekkera bruxellensis, also known as Brettanomyces bruxellensis, is a major cause of wine spoilage worldwide. Wines infected with D.
WOLFE, KENNETH
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Saccharomyces cerevisiae and Dekkera bruxellensis interactions in alcoholic fermentations: growth and 4-ethylphenol production [PDF]
, 2013 The yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses both in wine industry and fuel-ethanol processes due to production of phenolic off-flavour compounds and low ethanol productivities.
Malfeito-Ferreira, M. +5 more
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Effect of alfa-pinene on the growth and viability of Dekkera bruxellensis in wine
Mestrado em Engenharia Agronómica / Instituto Superior de Agronomia. Universidade de LisboaBrettanomyces bruxellensis ou Dekkera bruxellensis, uma levedura de deterioração ligada à formação de odores estranhos no vinho conhecidos como "suor de cavalo”. O
Lopes, Madalena Côrte Real Simões
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Survival, metabolism and production of volatile phenols by Dekkera bruxellensis in monovarietal wines [PDF]
, 2019 The specific defect caused by the production of volatile phenolic compounds in wines is a major economic concern among wine producers at a global scale.
Lima, Adriana Nunes de
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Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer
Kvasný průmysl, 2016 Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Záhlinice, Czech Republic. Good storage conditions enabled analysis of their original characteristics.
Jana Olšovská +6 more
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Detection of Dekkera/Brettanomyces bruxellensis in pressed Sangiovese grapes by Real Time PCR
, 2007 Dekkera bruxellensis (anamorph Brettanomyces bruxellensis) is a controversial yeast that is relevant for the wine industry. Although Dekkera/Brettanomyces have been extensively studied, their ecological niche has not been well defined.
AGNOLUCCI, MONICA +4 more
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Transformation and genetic recombination In yeast Dekkera bruxellensis
, 2017 U proizvodnji bioetanola kvasac Dekkera bruxellensis vrlo je zanimljiva alternativa kvascu Saccharomyces cerevisiae. Obje vrste brzo fermentiraju šećere i proizvode visoke koncentracije etanola, ali kvasac D. bruxellensis fermentira i disaharid celobiozu
Žunar, Bojan
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Influenza dell'anidride solforosa sulla biologia di Brettanomyces/Dekkera bruxellensis
Le rigide condizioni chimico-ambientali al termine della fermentazione alcolica, determinate da alte concentrazioni di etanolo, da un limitato contenuto di zuccheri fermentescibili e da pH acidi, permettono la sopravvivenza di un numero limitato di ...
REA, FRANCESCO
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, 2016 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The yeast Dekkera bruxellensis possesses important physiological traits that enable it to grow in industrial ...
Pereira, Goncalo Amarante +4 more
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Strain-dependent tolerance to acetic acid in Dekkera bruxellensis
, 2016 Dekkera bruxellensis—a yeast species associated with wine and beer production—has recently received attention because of its ability to compete with Saccharomyces cerevisiae in distilleries producing fuel ethanol, and due to its resistance to high ...
I. Vigentini +7 more
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