Brettanomyces intermedius

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. 

In a five-part study from 1958-1961, van der Walt van Kerken (20, 21, 31-33) found Brettanomyces intermedius was mainly responsible for yeast hazes in dry... 

Wijsman, M. R., van Dijken, J. P., van Kleeff, B. H., Scheffers, W. A. (1984). Inhibition of fermentation and growth in batch cultures of the yeast Brettanomyces intermedius upon a shift from aerobic to anaerobic conditions (Custers effect). Antonie van Leeuwenhoek, 50(2), 183-192. 

VAN DER Walt, J.P. and A.E. van Kerken. 1961. The wine yeasts of the Cape. Part V. Studies on the occurrence of Brettanomyces intermedius and Brettanomyces schanderlii. Antonie van Leeuwenhoek 27 81—90. 

Kombucha tea is a fermented beverage produced by a symbiosis of acetic acid bacteria and yeasts. Although Acetobacter xylimm dominated in Kombucha beverage, other researchers isolated and characterized pure cultures of A. intermedius sp. from the same source 4). For yeasts, the genera Brettanomyces, Zygosaccharomyces, Saccharomyces, Pichia, Schizosaccharomyces, Saccharo-... 

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