Brettanomyces bruxellensis

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. 

Porret, N.A., Schneider, K., Hesford, E, Gafner, J. (2004). Friiherkennung unerwiinschter Mikroorganismen im wein Brettanomyces bruxellensis. Schweiz. Z. Obst-Weinbau, 6, 13-15. 

Early wine research. In 1930 Krumbholz and Tauschanoff (10) isolated the yeast Mycotorula intermedia from a French grape must Custer (8) reclassified it as Brettanomyces bruxellensis. In 1911 from Wadenswil, Osterwalder (17) isolated and identified the yeast Monilia vini in Swiss apple wine Schanderl (18) and Schanderl Draezynski (19) presumed it to be a Brettanomyces species based on the physiological evidence of Osterwalder, van der Walt van Kerken (20) characterized it as Brettanomyces intermedius. 

Mansfield, A.K., Zoecklein, B.W., and Whiton, R.S. 2002. Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni. Am. J. Enol. Vitic. 53, 303-307. 

Du Toit, W.J., Pretorius, I.S., and Lonvaud-Funel, A. 2005. The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine. Journal of Applied Microbiology 98 862-871. 

By isolating acetic bacteria, lactic bacteria and yeasts from red wines with phenol off-odors, it was demonstrated that Brettanomyces/Dekkera yeasts were the only microorganisms capable of producing several milligrams of ethyl-phenols per liter of wine. The species most prevalent in wine is Brettanomyces bruxellensis (Chatonnet et al, 1992b). 

Contemo, L., Joseph, C. M. L., Arvk, T. J., Henick-Kling, T., Bisson, L. F. (2006). Genetic and physiological characterization of Brettanomyces bruxellensis strains isolated from wines. American Journal of Etiology Viticulture, 57, 139-147. 

Renouf, V., Falcon, M., Miot-Sertier, C., Perello, M. C., de Revel, G., Lonvaud-Funel, A. (2006). Interactions between Brettanomyces bruxellensis and the other yeasts species during the first steps of winemaking. Journal of Applied Microbiology, 100, 1208-1219. 

Alcoholic fermentation Beer Cereals (malt) Saccharomyces cerevisiae Brettanomyces bruxellensis Lb. brevis... 

Godoyl, L., Darrido, D., Martinez, C., Saavedra, J., Combina, M., Ganga, M. A. (2009). Study of the coumarate decarboxylase and vinylphenol reductase activities of Dekkera bruxellensis (anamorph Brettanomyces bruxellensis) isolates. Letters in Applied Microbiology, 48, 452 57. http //dx.doi.Org/10.llll/j.1472-765X.2009.02556.x. 

White beer (weissbier) is a special beer that is very pale in color. A lactic fermentation is carried out following the addition of a starter culture resulting in a very low pH 3.2-3.4. Lactobacillus brevis, a top fermenting yeast, and Brettanomyces bruxellensis are used in fermentation resulting in pure lactic acid flavor (Anderson et al., 2000 Back, 2005 Vriesekoop et al., 2012). Sensory panels would need to ensure the quality of the pure lactic acid flavor and lack of any contaminant-generated off-flavors in such highly acidic/tart beers. 

Microorganisms found in wine and believed to be able to enter a VBNC state are Acetobacter aceti, Brettanomyces bruxellensis, Candida stellata, Lactobacillus plantarum, Saccharomyces cerevisiae, and Zygosaccharomyces bailii (Millet and Lonvaud-Funel, 2000 Divol and Lonvaud-Funel, 2005 Du Toit et al., 2005 Oliver, 2005). 

Aguilar Usganga, M.G., M.-L. Delia, and P. Strehaiano. 2003. Brettanomyces bruxellensis effect of oxygen on growth and acetic acid production. Appl. Microbiol. Biotechnol. 61 157—162. 

Interactions between LAB and phenolic compounds are very complicated. Among them, the decarboxylation of hydroxycinnamic acids (caffeic, p-coumaric, and ferulic) is of particular interest in oenology (Silva et al. 2011). These acids are esterified to tartaric acid and freed by the cinnamoyl esterase by yeasts and less often by bacteria. The decarboxylation releases vinyl phenols, which are reduced to ethyl phenols producing off-flavors. The second reaction can be achieved by bacteria to maintain the redox balance however, it is mainly carried out by the spoilage yeast Brettanomyces bruxellensis, often present in wine. 

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