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Dekkera

Known as: Dekkeras 
A genus of ascomycetous yeast in the family Saccharomycetaceae, order SACCHAROMYCETALES. It has been implicated in wine spoilage. Anamorphic forms… 
National Institutes of Health

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Papers overview

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2015
2015
Improved electroporation procedure for genetic transformation of Dekkera/Brettanomyces bruxellensis.
Yeast Dekkera/Brettanomyces bruxellensis is one of the most common contaminants in wine industry, but also one of the most… 
2013
2013
Fermentative and growth performances of Dekkera bruxellensis in different batch systems and the effect of initial low cell counts in co‐cultures with Saccharomyces cerevisiae
Dekkera bruxellensis is a multifaceted yeast present in the fermentative processes used for alcoholic beverage and fuel alcohol… 
2012
2012
The consequences of Lactobacillus vini and Dekkera bruxellensis as contaminants of the sugarcane-based ethanol fermentation
This work describes the effects of the presence of the yeast Dekkera bruxellensis and the bacterium Lactobacillus vini on the… 
2011
2011
Fermentation of lignocellulosic hydrolysate by the alternative industrial ethanol yeast Dekkera bruxellensis
Aim:  Testing the ability of the alternative ethanol production yeast Dekkera bruxellensis to produce ethanol from lignocellulose… 
Review
2009
Review
2009
Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast
Volatile phenols are produced by Dekkera yeasts and are of organoleptic importance in alcoholic beverages. The key compound in… 
2004
2004
An approach to yeast classification by mapping mitochondrial DNA from Dekkera/Brettanomyces and Eeniella genera
SummarySequences hybridzing to mitochondrial DNA probes from Saccharomyces cerevisiae have been mapped in six mitochondrial… 
2002
2002
Brettanomyces Bruxellensis Occurrence, Growth, and Effect on Wine Flavor
Discusses the occurence of brettanomyces bruxellensis, its growth, and its effect on wine flavor. 
2001
2001
Influence of yeast autolysis after alcoholic fermentation on the development of Brettanomyces / Dekkera in wine
Brettanomyces, a contaminant yeast, is relatively common in wines and mainly in red wines during barrel aging. The results… 
1994
1994
The phylogenetic relationships of species of the genus Dekkera van der Walt based on the partial sequences of 18S and 26S ribosomal RNAs (Saccharomycetaceae).
Eight strains of species of the teleomorphic genus Dekkera (and anamorphic genus Brettanomyces) were examined for their partial… 
1993
1993
Validation of the species concept in the genus Dekkera by restriction analysis of genes coding for rRNA.
The gene coding for the small-subunit rRNA of 11 type strains belonging to the genus Dekkera and its anamorph, Brettanomyces, was… 
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