[HTML][HTML] Brettanomyces yeasts—From spoilage organisms to valuable contributors to industrial fermentations

J Steensels, L Daenen, P Malcorps… - International journal of …, 2015 - Elsevier
Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

RF Basso, AR Alcarde, CB Portugal - Food Research International, 2016 - Elsevier
With the advances in the production of beer worldwide, more challenges arise each year in
the search for new approaches to the development of distinctive beverages. Attempts to …

The wine and beer yeast Dekkera bruxellensis

AJ Schifferdecker, S Dashko, OP Ishchuk, J Piškur - Yeast, 2014 - Wiley Online Library
Recently, the non‐conventional yeast Dekkera bruxellensis has been gaining more and
more attention in the food industry and academic research. This yeast species is a distant …

The challenge of Brettanomyces in wine

D Wedral, R Shewfelt, J Frank - LWT-Food Science and Technology, 2010 - Elsevier
Brettanomyces spp. is an indigenous yeast that can grow during wine fermentation and
impact its flavor. The characteristic flavor is often described as phenolic/medicinal, spices …

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

CD Curtin, AR Borneman, PJ Chambers, IS Pretorius - PLOS one, 2012 - journals.plos.org
Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis
has remained poorly understood at the genetic level. In this study we describe whole …

Implications of new research and technologies for malolactic fermentation in wine

KM Sumby, PR Grbin, V Jiranek - Applied microbiology and biotechnology, 2014 - Springer
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …

Integrating metabolomics and metatranscriptomics to explore the formation pathway of aroma-active volatile phenolics and metabolic profile during industrial radish …

Y Zhao, Y Wang, H Li, Z Zhou, Z Wu… - Food Research …, 2023 - Elsevier
The aroma profile of industrial Sichuan paocai is formed and regulated by complex
physiological and biochemical reactions and microbial metabolism, but little is known so far …

Ethylphenol formation by Lactobacillus plantarum: identification of the enzyme involved in the reduction of vinylphenols

L Santamaría, I Reverón, FL de Felipe… - Applied and …, 2018 - Am Soc Microbiol
Ethylphenols are strong odorants produced by microbial activity that are described as off
flavors in several foods. Lactobacillus plantarum is a lactic acid bacterial species able to …

Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

J Kheir, D Salameh, P Strehaiano, C Brandam… - … Food Research and …, 2013 - Springer
Volatile phenols are aromatic compounds and one of the key molecules responsible for
olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism …

New genome assemblies reveal patterns of domestication and adaptation across Brettanomyces (Dekkera) species

MJ Roach, AR Borneman - BMC genomics, 2020 - Springer
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 …