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Brettanomyces

Known as: Brettanomyce, Eeniella 
The anamorphic form of the yeast DEKKERA. It is implicated as a spoilage microorganism in wines.
National Institutes of Health

Papers overview

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Highly Cited
2014
Highly Cited
2014
ABSTRACT Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally… 
Review
2013
Review
2013
Understanding the characteristics of yeast spoilage, as well as the available control technologies, is vital to producing… 
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Highly Cited
2012
Highly Cited
2012
Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that… 
Highly Cited
2008
Highly Cited
2008
Aims:  Brettanomyces/Dekkera bruxellensis is a particularly troublesome wine spoilage yeast. This work was aimed at… 
Highly Cited
2005
Highly Cited
2005
The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5,153, Dekkera bruxellensis PYCC 4,801 and… 
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Highly Cited
2004
Highly Cited
2004
Two yeast killer toxins active on spoilage yeasts belonging to the genus Dekkera/Brettanomyces are here described for the first… 
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Highly Cited
2004
Highly Cited
2004
Aims:  To study the role of the indigenous yeast flora in traditional Irish cider fermentations. 
Highly Cited
2001
Highly Cited
2001
Aims: The objectives of this work were to develop a selective and/or differential medium able to efficiently recover Dekkera… 
Highly Cited
1996
Highly Cited
1996
Brettanomyces sp. and its ascosporogenous sexual state, Dekkera sp., have been well documented as spoilage microorganisms… 
Highly Cited
1994
Highly Cited
1994
Partial 26S ribosomal DNA sequences of species assigned to the genera Hanseniaspora, Kloeckera, Dekkera, Brettanomyces, and… 
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