Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.

@article{Steensels2015BrettanomycesYS,
  title={Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.},
  author={Jan Steensels and Luk Daenen and Philippe Malcorps and Guy Derdelinckx and Hubert Verachtert and Kevin J Verstrepen},
  journal={International journal of food microbiology},
  year={2015},
  volume={206},
  pages={24-38}
}
Ever since the introduction of controlled fermentation processes, alcoholic fermentations and Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability of S. cerevisiae to produce and withstand high ethanol concentrations, its pleasant flavour profile and the absence of health-threatening toxin production are only a few of… CONTINUE READING