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Brettanomyces sp. NCIM 3364

Known as: Dekkera sp. NCIM 3364, Dekkera sp. NCIM3364 
 
National Institutes of Health

Papers overview

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2018
2018
Dekkera bruxellensis is important for lambic beer fermentation but is considered a spoilage yeast in wine fermentation. We… Expand
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2017
2017
Vinylphenol reductase of Dekkera bruxellensis, the characteristic enzyme liable for "Brett" sensory modification of wine, has… Expand
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2016
2016
Belgian red-brown acidic ales are sour and alcoholic fermented beers, which are produced by mixed-culture fermentation and… Expand
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2013
2013
Hydroxycinnamate decarboxylase (HCDC) activity has been evaluated in several commercial yeast strains. The combined effect of… Expand
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2013
2013
The yeast Brettanomyces/Dekkera can cause important spoilage in wines, with the production of ethylphenols and other off-flavor… Expand
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2012
2012
The effect of glucose and oxygen limitation on the growth and fermentation performances of Dekkera bruxellensis was investigated… Expand
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2012
2012
This work describes the effects of the presence of the yeast Dekkera bruxellensis and the bacterium Lactobacillus vini on the… Expand
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2009
2009
The use of the pulsed electric fields technology (PEF) as an alternative system of microbiological control in wineries was… Expand
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Highly Cited
2007
Highly Cited
2007
The ethanol production process of a Swedish alcohol production plant was dominated by Dekkera bruxellensis and Lactobacillus vini… Expand
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1990
1990
The taxonomic status of various species of Dekkera, Brettanomyces and Eeniella was examined by electrophoretic comparison of… Expand
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