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Assessing genetic diversity among Brettanomyces yeasts by DNA fingerprinting and whole-genome sequencing.

Applied and environmental microbiology - 1 Jul 2014

Crauwels Sam, Zhu Bo, Steensels Jan, Busschaert Pieter, De Samblanx Gorik, Marchal Kathleen, Willems Kris A, Verstrepen Kevin J, Lievens Bart

Abstract excerpt

Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However, B. bruxellensis is also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its...

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PMID: 24814796
DOI: 10.1128/AEM.00601-14
PMCID: PMC4068659

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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