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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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2014
2014
ABSTRACT Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally… Expand
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Review
2013
Review
2013
Understanding the characteristics of yeast spoilage, as well as the available control technologies, is vital to producing… Expand
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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… Expand
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2009
2009
Because the yeast Brettanomyces produces volatile phenols and acetic acid, it is responsible for wine spoilage. The uncontrolled… Expand
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Highly Cited
2008
Highly Cited
2008
Aims:  Brettanomyces/Dekkera bruxellensis is a particularly troublesome wine spoilage yeast. This work was aimed at… Expand
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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… Expand
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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. 
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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… Expand
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Highly Cited
1996
Highly Cited
1996
Brettanomyces sp. and its ascosporogenous sexual state, Dekkera sp., have been well documented as spoilage microorganisms… Expand
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Highly Cited
1994
Highly Cited
1994
Partial 26S ribosomal DNA sequences of species assigned to the genera Hanseniaspora, Kloeckera, Dekkera, Brettanomyces, and… Expand
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