Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains.

FEMS yeast research - 1 Jan 2017

Crauwels Sam, Van Opstaele Filip, Jaskula-Goiris Barbara, Steensels Jan, Verreth Christel, Bosmans Lien, Paulussen Caroline, Herrera-Malaver Beatriz, de Jonge Ronnie, De Clippeleer Jessika, Marchal Kathleen, De Samblanx Gorik, Willems Kris A, Verstrepen Kevin J, Aerts Guido, Lievens Bart

Abstract excerpt

Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, beverage and biofuel industry. It has been isolated from various man-made ecological niches that are typically characterized by harsh environmental conditions such as wine, beer, soft drink, etc. Recent comparative genomics studies revealed an immense intraspecific diversity, but it is still unclear whether this genetic...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Adaptation, Biological
Share to Carbohydrate Metabolism

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Culture Media

Share to Fermentation

Share to Food Microbiology

Share to Genetic Variation

Share to Volatile Organic Compounds

Source

Identifiers

PMID: 27956491
DOI: 10.1093/femsyr/fow105

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains.PMID 27956491Read ↗

Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains.Semantic proximity Read ↗

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.Semantic proximity Read ↗

Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.Semantic proximity Read ↗

Assessing genetic diversity among Brettanomyces yeasts by DNA fingerprinting and whole-genome sequencing.Semantic proximity Read ↗

Draft genome sequence and transcriptome analysis of the wine spoilage yeast Dekkera bruxellensis LAMAP2480 provides insights into genetic diversity, metabolism and survival.Semantic proximity Read ↗

Brettanomyces bruxellensis : Overview of the hidden diversity and complexity of an anthropized yeastSemantic proximity Read ↗

Comparative metabolic footprinting of a large number of commercial wine yeast strains in Chardonnay fermentations.Semantic proximity Read ↗

Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts.Semantic proximity Read ↗

High Complexity and Degree of Genetic Variation in Brettanomyces bruxellensis Population.Semantic proximity Read ↗

Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain level.Semantic proximity Read ↗

First application of digital-PCR in oenology for the specific detection of intact cells of <i>Brettanomyces bruxellensis</i> in the winemaking processSemantic proximity Read ↗

European farmhouse brewing yeasts form a distinct genetic group.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.