Brettanomyces
Sign in to saveAlso known as Dekkera
Brettanomyces is a non-spore forming genus of yeast in the family Pichiaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. Brettanomyces is important to both the brewing and win
Species
GENUS
- KingdomFungi
- PhylumAscomycota
- ClassSaccharomycetes
- OrderSaccharomycetales
- FamilySaccharomycetaceae
via GBIF
Research
420 papers- Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast.Molecular ecology · 2023
- Molecular approaches improving our understanding of Brettanomyces physiology.FEMS yeast research · 2022
- The raise of Brettanomyces yeast species for beer production.Current opinion in biotechnology · 2019
- Brettanomyces bruxellensis yeasts: impact on wine and winemaking.World journal of microbiology & biotechnology · 2017
- Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.International journal of food microbiology · 2015
via PubMed
~6 min read
Encyclopedic overview
10 sectionsContents
- History
- Etymology
- Wine
- Sensory compounds
- Origins in the winery
- Control measures
- Beer
- See also
- References
- External links
Brettanomyces is a non-spore forming genus of yeast in the family Pichiaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. Brettanomyces is important to both the brewing and wine industries due to the sensory compounds it produces.
In the wild, Brettanomyces lives on the skins of fruit.
Excerpted from Wikipedia’s “Brettanomyces” article, available under the CC BY-SA 4.0 licence.