Brettanomyces spp

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). 

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. 

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

Loureiro, V, Malfeito-Ferreira, M. (2006). Spoilage activities of Dekkera/Brettanomyces spp. In Blackburn, C. (ed.) Food spoilage microorganisms (pp. 354—398). Woodhead Pubs, Cambridge. 

Rodrigues, N., Gongalves, G., Pereira-da-SUva, S., Malfeito-Ferreira, M., Loureiro, V. (2001). Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces spp. J. Appl. Microbiol., 90, 588-599. 

Yeast differ in sensitivity to SO2 treatment in fruit juices and wines. Brettanomyces spp. can resist 500 mg/L SO2 while Pichia membranefaciens Kloeckera apiculata are less resistant (63). In general, many yeast and bacteria are inhibited by 100 mg/L and less SO2 (64). Beech and Carr (65) found low concentrations of molecular SO2 (0.625 mg/L) were toxic to species of the genera Brettanomyces and Saccharomyces. 

Valeric acid (penta-noic acid) Fatty, earthy, putrid acidic, sweaty, cheesy odor, sharp, acidic, mUky cheese, slightly fruity. Megasphaera/Brettanomyces/Clostridium spps. 

Silva, P., H. Cardoso, and H. Geros. 2004. Studies on the wine spoilage capacity of Brettanomyces/Dekkera spp. Am.]. Enol. Vitic. 55 65-72. 

---