Brettanomyces

Acid formation Species of Brettanomyces, Hansenula, Pic Ilia, Saccharomyces As a contaminant in wines. Brettanomyces spp. Forms a higher concentration of volatile acids (also isobutyiic and isovaleric acids) than S. cerevisiae. Pichia species and other yeasts are responsible for acetic acid production in brines of domestic green olives not lactobacilli, as assumed for years (Vaughn et al., 1976). 

Esterification Species of Hansenula, Kluyveromyces, Brettanomyces Ethyl acetate and ethyl lactate in cottage cheese and shredded Mozzarella cheese. See also Milk and Milk Products... 

Turbidity formation In wine Saccharomyces bailii. S. chexalieri, Brettanomyces spp. In beer S. diastaticus, S. bayanus In soft drinks in wine S. bailli, S. chevalieri in beer. S. diastaticus, 5. bayannus. 

Rough, small, often slow growing colonies. Distinctive smell — acidic/ wine/mouse Mixture of cell shapes and sizes. Some pointed at one end (ogive) Brettanomyces anomalus... 

Yeasts and fungi Actidione agar (PM118) (e.g. Kloeckera and Brettanomyces spp.) contains 10 ppm actidione (cycloheximide)... 

During the aging of CM wines, a sharp increase in volatile phenol content has sometimes been noted (Etievant et ah, 1989). It is likely that this observation is due to an inappropriate handling and the result of contamination by Brettanomyces and various bacteria subsequent to alcoholic fermentation. 

Cai J, Roberts IN, Collins MD Phylogenetic relationships among members of the ascomycetous yeast genera Brettanomyces, Debaryomyces, Dekkera, and Kluyveromyces deduced by small-subunit rRNA gene sequences. Int J Syst Bacteriol 1996 46 542-549. 

Chatonnet, R, Dubourdieu, D., Boidron, J.N. (1995) The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. Am. J. Enol. Vitic., 46, 463-468. 

Several strains of LAB isolated from wine were tested for their abilities to metabolize ferulic and p-coumaric acids. Cavin et al. (1993) showed that these acids were strongly decarboxylated by growing cultures of Lactobacillus brevis, Lactobacillus plantarum, and Pediococcus when decarboxylation was observed, volatile phenols (4-ethylguaiacol and 4-ethylphenol) were detected, indicating the possibility of reduction of the side chain before or after decarboxylation. Couto et al. (2006) reported L. collinoides as a producer of volatile phenols, although strain specificity concerning this capacity was observed. L. mali, L. sake, L. viridescens, and P. acidi-lactici were also found to be able to produce volatile compounds but they only perform the decarboxylation step. Volatile phenols cause animal taints such as horse sweat, wet animal and urine that are usually attributed to Brettanomyces spoilage. 

Mousiness is a wine fault most often attributed to Brettanomyces but can also originate from L. brevis, L. fermentum, and L. hilgardii (Du Toit and Pretorius 2000). The metabolism of ornithine and lysine is associated with the formation of N-heterocycles, 2-acetyl-1-pyrrolene, 2-acetyltetrahydropyridine and... 

Ibeas, J.I., Lozano, I., Perdigones, E., Jimenez, J. (1996). Detection of Dekkera-Brettanomyces strains in sherry by a nested PCR method. App. Environ. Microbiol, 62, 998-1003. 

Daenen, L., Saison. D., Sterckx, F., Delvaux, E.R., Verachtert, H. DerdeUnckx, G. (2007). Scrre-nening and evaluationof the glucoside hydorlase activity of Saccharomyces and Brettanomyces brewing yeasts. J.Appl. Miocrobiol. doi 10.1111/J.1365-2672.2007.03566.X... 

Wineries commonly reuse their barrels. The useful lifetime of a barrel, however, is between five and six years, not just because of the depletion of volatile components that can leach into the wine but also because of the growth of unwanted microorganisms such as Brettanomyces/Dekkera. This yeast can synthesize... 

Chatonnet, R Masneuf, I., Gubbiotti, M. C., Dubourdieu, D. (1999). Prevention et detection des contaminants par Brettanomyces au cours de la vinification et de Televage des vins. Rev. Fran. OenoL, 179, 20-24. 

Malfeito-Eerreira, M. (2005). Avances recientes en el control de Brettanomyces/Dekkera bruxel-lensis en vinos. In Enotour 2005 Agrovin, Zaragoza, Spain, 28-30 June. 

Dekkera bmxellensis (Brettanomyces bmxellensis) Pichia anomala, Pichia fermentans, Pichia... 

Edlin, D. A. N., Narbad, A., Dickinson, J. R., Uoyd, D. (1995) The biotransformation of simple phenolic-compounds by Brettanomyces anomalus. FEMS Microbiology Letters, 125, 311-315. 

Fugelsang, K. C., Zoecklein, B. W. (2003) Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) wines. American Journal of Enology and Viticulture, 54, 294-300. 

Grbin, P. R., Henschke, P. A. (2000) Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts. Australian Journal of Grape and Wine Research, 6, 255-262. 

Suarez, R., Suarez-Lepe, J. A., Morata, A., Calderon, F. (2007) The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera A review. Food Chemistry, 102, 10-21. 

More potent yeasts responsible for spoilages of wines with volatile phenols are of Brettanomyces/Dekkerra type that can produce the vinyl phenols and ethyl phenols of hydroxyl cinnamic acids. Ribdreau-Gayon et al. (2000) give an overview on this topic. Another source of volatile phenols is the oak wood of barrel and oak chips. These phenols are characterized by smoked and toasted aromas. Important volatile phenols in wine are depicted in Fig. 9C.4. 

Heresztyn, T. (1986a). Metabolism of volatile phenolic compounds from hidroxycinnamic acids by Brettanomyces yeast. Arch. Microbiol., 146, 96-98. 

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