The wine and beer yeast Dekkera bruxellensis

@inproceedings{Schifferdecker2014TheWA,
  title={The wine and beer yeast Dekkera bruxellensis},
  author={Anna Judith Schifferdecker and Sofia Dashko and Olena P. Ishchuk and Jure Pi{\vs}kur},
  booktitle={Yeast},
  year={2014}
}
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers… CONTINUE READING

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