Skip to search formSkip to main content

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

Semantic Scholar uses AI to extract papers important to this topic.
2012
2012
Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that… Expand
Is this relevant?
2009
2009
Because the yeast Brettanomyces produces volatile phenols and acetic acid, it is responsible for wine spoilage. The uncontrolled… Expand
Is this relevant?
2007
2007
Dekkera and Brettanomyces yeast are important spoilage organisms in a number of food and beverage products. Isolates of both… Expand
  • table 1
  • figure 1
  • figure 2
  • figure 3
  • figure 4
Is this relevant?
Highly Cited
2006
Highly Cited
2006
The evolution of the wine microbial ecosystem is generally restricted to Saccharomyces cerevisiae and Oenococcus oeni, which are… Expand
  • table 1
  • figure 1
  • table 3
  • figure 3
  • figure 4
Is this relevant?
2005
2005
The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5,153, Dekkera bruxellensis PYCC 4,801 and… Expand
  • figure 1
  • table 1
  • table 2
  • figure 2
  • table 3
Is this relevant?
2004
2004
Two yeast killer toxins active on spoilage yeasts belonging to the genus Dekkera/Brettanomyces are here described for the first… Expand
  • table 1
  • table 2
  • figure 1
  • table 3
  • figure 2
Is this relevant?
2004
2004
Growth rates determined by linear regression analysis revealed that Saccharomyces cerevisiae consistently grew more rapidly than… Expand
  • figure 1
  • figure 3
  • figure 2
  • figure 4
  • figure 5
Is this relevant?
2001
2001
AIMS The objectives of this work were to develop a selective and/or differential medium able to efficiently recover Dekkera… Expand
Is this relevant?
Highly Cited
1996
Highly Cited
1996
Brettanomyces sp. and its ascosporogenous sexual state, Dekkera sp., have been well documented as spoilage microorganisms… Expand
Is this relevant?
1984
1984
Aerobic growth of the yeast Brettanomyces intermedius CBS 1943 in batch culture on a medium containing glucose and yeast extract… Expand
  • figure 1
  • figure 2
  • figure 3
  • figure 4
Is this relevant?