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Journal articles on the topic 'Dekkera'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

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1

Yokota, Kazumichi, Asae Takeo, Hiroko Abe, Yuji Kurokawa, Muneaki Hashimoto, Kazuaki Kajimoto, Masato Tanaka, et al. "Application of Micropore Device for Accurate, Easy, and Rapid Discrimination of Saccharomyces pastorianus from Dekkera spp." Biosensors 11, no. 8 (August 12, 2021): 272. http://dx.doi.org/10.3390/bios11080272.

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Traceability analysis, such as identification and discrimination of yeasts used for fermentation, is important for ensuring manufacturing efficiency and product safety during brewing. However, conventional methods based on morphological and physiological properties have disadvantages such as time consumption and low sensitivity. In this study, the resistive pulse method (RPM) was employed to discriminate between Saccharomyces pastorianus and Dekkera anomala and S. pastorianus and D. bruxellensis by measuring the ionic current response of cells flowing through a microsized pore. The height and shape of the pulse signal were used for the simultaneous measurement of the size, shape, and surface charge of individual cells. Accurate discrimination of S. pastorianus from Dekkera spp. was observed with a recall rate of 96.3 ± 0.8%. Furthermore, budding S. pastorianus was quantitatively detected by evaluating the shape of the waveform of the current ionic blockade. We showed a proof-of-concept demonstration of RPM for the detection of contamination of Dekkera spp. in S. pastorianus and for monitoring the fermentation of S. pastorianus through the quantitative detection of budding cells.

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2

Cabrita, Maria João, Vera Palma, Raquel Patão, and Ana Maria Costa Freitas. "Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis." Food Science and Technology 32, no. 1 (March 6, 2012): 106–12. http://dx.doi.org/10.1590/s0101-20612012005000024.

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The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD) was used to quantify the phenolic acids, and gas chromatography (GC) coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS). The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.

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3

Hulin, M., E. Harrison, M. Stratford, and A. E. Wheals. "Rapid identification of the genus Dekkera/Brettanomyces, the Dekkera subgroup and all individual species." International Journal of Food Microbiology 187 (September 2014): 7–14. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.06.028.

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4

Cocolin, Luca, Kalliopi Rantsiou, Lucilla Iacumin, Roberto Zironi, and Giuseppe Comi. "Molecular Detection and Identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in Spoiled Wines." Applied and Environmental Microbiology 70, no. 3 (March 2004): 1347–55. http://dx.doi.org/10.1128/aem.70.3.1347-1355.2004.

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ABSTRACT In this paper we describe the development of a PCR protocol to specifically detect Brettanomyces bruxellensis and B. anomalus. Primers DB90F and DB394R, targeting the D1-D2 loop of the 26S rRNA gene, were able to produce amplicons only when the DNA from these two species were used. No amplification product was obtained when DNA from other Brettanomyces spp. or wine yeasts were used as the templates. The 305-bp product was subjected to restriction enzyme analysis with DdeI to differentiate between B. bruxellensis and B. anomalus, and each species could be identified on the basis of the different restriction profiles. After optimization of the method by using strains from international collections, wine isolates were tested with the method proposed. Total agreement between traditional identification and molecular identification was observed. The protocol developed was also used for direct detection of B. bruxellensis and B. anomalus in wines suspected to be spoiled by Brettanomyces spp. Application of culture-based and molecular methods led us to the conclusion that 8 of 12 samples were spoiled by B. bruxellensis. Results based on the application of molecular methods suggested that two of the eight positive samples had been infected more recently, since specific signals were obtained at both the DNA and RNA levels.

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5

Kręgiel, Dorota, Ewelina Pawlikowska, Hubert Antolak, Urszula Dziekońska-Kubczak, and Katarzyna Pielech-Przybylska. "Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines." Fermentation 8, no. 6 (May 25, 2022): 247. http://dx.doi.org/10.3390/fermentation8060247.

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Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics. This study examines the use of controlled mixed fermentations with the Metschnikowia pulcherrima clade, Saccharomyces cerevisiae Tokay, and non-conventional yeasts: Wickerhamomyces anomalus and Dekkera bruxellensis. We investigated the assimilation profiles, enzyme fingerprinting, and metabolic profiles of yeast species, both individually and in mixed systems. The chemical complexity of apple wines was improved using the M. pulcherrima clade as co-starters. M. pulcherrima with S. cerevisiae produced a wine with a lower ethanol content, similar glycerol level, and a higher level of volatilome. However, inoculation with the Dekkera and Wickerhamomyces strains may slightly reduce this effect. The final beneficial effect of co-fermentation with M. pulcherrima may also depend on the type of fruit must.

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6

Blomqvist, Johanna, Thomas Eberhard, Johan Schnürer, and Volkmar Passoth. "Fermentation characteristics of Dekkera bruxellensis strains." Applied Microbiology and Biotechnology 87, no. 4 (May 2, 2010): 1487–97. http://dx.doi.org/10.1007/s00253-010-2619-y.

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7

Miklenic, Marina Svetec, Bojan Zunar, Ana Loncar, Davor Nestic, Anamarija Stafa, and Ivan Kresimir Svetec. "Getting started with Dekkera/Brettanomyces bruxellensis." Journal of Biotechnology 231 (August 2016): S79. http://dx.doi.org/10.1016/j.jbiotec.2016.05.286.

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8

Passoth, Volkmar, Johanna Blomqvist, and Johan Schnürer. "Dekkera bruxellensis and Lactobacillus vini Form a Stable Ethanol-Producing Consortium in a Commercial Alcohol Production Process." Applied and Environmental Microbiology 73, no. 13 (May 4, 2007): 4354–56. http://dx.doi.org/10.1128/aem.00437-07.

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ABSTRACT The ethanol production process of a Swedish alcohol production plant was dominated by Dekkera bruxellensis and Lactobacillus vini, with a high number of lactic acid bacteria. The product quality, process productivity, and stability were high; thus, D. bruxellensis and L. vini can be regarded as commercial ethanol production organisms.

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9

Schifferdecker, Anna Judith, Sofia Dashko, Olena P. Ishchuk, and Jure Piškur. "The wine and beer yeast Dekkera bruxellensis." Yeast 31, no. 9 (July 7, 2014): 323–32. http://dx.doi.org/10.1002/yea.3023.

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10

KOCHLÁŇOVÁ, Tatiana, David KIJ, Jana KOPECKÁ, Petra KUBIZNIAKOVÁ, and Dagmar MATOULKOVÁ. "Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)." Kvasny Prumysl 62, no. 7-8 (August 10, 2016): 198–205. http://dx.doi.org/10.18832/kp2016024.

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11

Alderees, Fahad, Ram Mereddy, Dennis Webber, Nilesh Nirmal, and Yasmina Sultanbawa. "Mechanism of Action against Food Spoilage Yeasts and Bioactivity of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum Plant Solvent Extracts." Foods 7, no. 11 (October 29, 2018): 179. http://dx.doi.org/10.3390/foods7110179.

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Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococcus aureus) and six weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Schizosaccharomyces pombe). The antioxidant activities determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging and reducing power assays. Quantification of major active compounds using ultra-high performance liquid chromatography. Extracts showed broad-spectrum antifungal activity against weak-acid resistant yeasts in comparison to the standard antifungal agents, fluconazole and amphotericin B. Dekkera anomala being the most sensitive and strongly inhibited by all extracts, while Escherichia coli the least sensitive. Polygodial, citral and anethole are the major bioactive compounds identified in Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum, respectively. Hexane extracts contain the highest amount of bioactive compounds and demonstrate the strongest antimicrobial activities. Methanol and ethanol extracts reveal the highest phenolic content and antioxidant properties. Fluorescence microscopic results indicate the mechanism of action of Backhousia citriodora against yeast is due to damage of the yeast cell membrane through penetration causing swelling and lysis leading to cell death.

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12

Hu, Nan, Ming Lei, Xiuli Zhao, Zhen Zhang, Ying Gu, Yan Zhang, and Shuo Wang. "Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions." Foods 9, no. 11 (November 12, 2020): 1656. http://dx.doi.org/10.3390/foods9111656.

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In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level, Lactobacillus, Gluconobacter, and Acetobacter were the dominant bacteria, and Dekkera and Issatchenkia were the dominant fungi. Our data show that the lactic acid bacteria counts in Jiaosu A were the lowest of the three products, in the range of 4.31–10.9 log CFU/mL, while yeast counts ranged from 6.71 to 7.35 log CFU/mL. The antioxidant activities of Jiaosu C were greater than those of Jiaosu A and Jiaosu B, and Spearman correlation analysis showed that the relative abundance of Lactobacillus and Dekkera was significantly positively correlated with total phenolics, total anthocyanin, total flavonoids, and antioxidant index.

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13

Henschke, Paul, Chris Curtin, and Paul Grbin. "Molecular characterisation of the wine spoilage yeast ? Dekkera (Brettanomyces) bruxellensis." Microbiology Australia 28, no. 2 (2007): 76. http://dx.doi.org/10.1071/ma07076.

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How would you react if, upon opening that expensive bottle of red wine you had been saving for a special occasion, all you could smell was a box of Band-aid medical plasters. ?Band-aid?, or ?medicinal? aroma in red wine is but one spectrum of the (generally) negative sensory characteristics that have become synonymous with wine ?spoiled? by the yeast species Dekkera bruxellensis, and its non-sporulating form Brettanomyces bruxellensis.

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14

Harris, Victoria, Vladimir Jiranek, Christopher M. Ford, and Paul R. Grbin. "Inhibitory effect of hydroxycinnamic acids on Dekkera spp." Applied Microbiology and Biotechnology 86, no. 2 (December 2, 2009): 721–29. http://dx.doi.org/10.1007/s00253-009-2352-6.

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15

Mewa-Ngongang, Plessis, Ntwampe, Chidi, Hutchinson, Mekuto, and Jolly. "The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production." Foods 8, no. 10 (October 6, 2019): 454. http://dx.doi.org/10.3390/foods8100454.

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Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of Candida pyralidae and Pichia kluyveri was assessed for antimicrobial activity against several yeasts (Dekkera bruxellensis, Dekkera anomala, Zygosaccharomyces bailii) and fungi (Botrytis cinerea, Colletotrichum acutatum and Rhizopus stolonifer) associated with spoilage of fruit and fruit-derived beverages. The antagonistic properties of C. pyralidae and P. kluyveri were evaluated on cheap solidified medium (grape pomace extract) as well as on fruits (grapes and apples). Volatile organic compounds (VOCs) from C. pyralidae and P. kluyveri deemed to have antimicrobial activity were identified by gas chromatography-mass spectrometry (GC-MS). A cell suspension of C. pyralidae and P. kluyveri showed growth inhibition activity against all spoilage microorganisms studied. Direct contact and extracellular VOCs were two of the mechanisms of inhibition. Twenty-five VOCs belonging to the categories of alcohols, organic acids and esters were identified as potential sources for the biocontrol activity observed in this study. This study reports, for the first time, the ability of C. pyralidae to inhibit fungal growth and also for P. kluyveri to show growth inhibition activity against spoilage organisms (n = 6) in a single study.

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16

Lee, Fwu-Ling, and Shung-Chang Jong. "The New Species Dekkera abstinens, Teleomorph of Brettanomyces abstinens." Mycologia 78, no. 1 (January 1986): 150. http://dx.doi.org/10.2307/3793396.

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17

Lee, Fwu-Ling, and Shung-Chang Jong. "The New Species Dekkera Abstinens, Teleomorph of Brettanomyces Abstinens." Mycologia 78, no. 1 (January 1986): 150–51. http://dx.doi.org/10.1080/00275514.1986.12025223.

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18

Couto, José António, Filipe Neves, Francisco Campos, and Tim Hogg. "Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces." International Journal of Food Microbiology 104, no. 3 (October 2005): 337–44. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.03.014.

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19

Galafassi, Silvia, Marco Toscano, Ileana Vigentini, Jure Piškur, and Concetta Compagno. "Osmotic stress response in the wine yeast Dekkera bruxellensis." Food Microbiology 36, no. 2 (December 2013): 316–19. http://dx.doi.org/10.1016/j.fm.2013.06.011.

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20

Moktaduzzaman, Md, Silvia Galafassi, Ileana Vigentini, Roberto Foschino, Laura Corte, Gianluigi Cardinali, Jure Piškur, and Concetta Compagno. "Strain-dependent tolerance to acetic acid in Dekkera bruxellensis." Annals of Microbiology 66, no. 1 (June 26, 2015): 351–59. http://dx.doi.org/10.1007/s13213-015-1115-0.

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21

FUGELSANG, K. C., M. M. OSBORN, and C. J. MULLER. "ChemInform Abstract: Brettanomyces and Dekkera. Implications in Wine Making." ChemInform 24, no. 49 (August 20, 2010): no. http://dx.doi.org/10.1002/chin.199349325.

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22

Codato, Carolina B., Cristina Martini, Sandra R. Ceccato-Antonini, and Reinaldo G. Bastos. "Ethanol production from Dekkera bruxellensis in synthetic media with pentose." Brazilian Journal of Chemical Engineering 35, no. 1 (January 2018): 11–17. http://dx.doi.org/10.1590/0104-6632.20180351s20160475.

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23

Morneau, A. D., J. M. Zuehlke, and C. G. Edwards. "Comparison of media formulations used to selectively cultivate Dekkera/Brettanomyces." Letters in Applied Microbiology 53, no. 4 (August 30, 2011): 460–65. http://dx.doi.org/10.1111/j.1472-765x.2011.03133.x.

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24

Neto, Adauto Gomes Barbosa, Maria Clara Pestana-Calsa, Marcos Antonio de Morais, and Tercilio Calsa. "Proteome responses to nitrate in bioethanol production contaminant Dekkera bruxellensis." Journal of Proteomics 104 (June 2014): 104–11. http://dx.doi.org/10.1016/j.jprot.2014.03.014.

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25

Šućur, Sanja, Neža ČADEŽ, and Tatjana KOŠMERL. "Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts." Acta agriculturae Slovenica 107, no. 2 (October 26, 2016): 453. http://dx.doi.org/10.14720/aas.2016.107.2.17.

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This review focuses on the considerable amount of research regarding volatile phenols production by <em>Brettanomyces </em>and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus <em>Brettanomyces</em> is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of <em>Brettanomyces </em>and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.

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26

Ancasi, E. Gustavo, S. Maldonado, and R. Oliszewski. "Evaluación de la diversidad de bacterias lácticas y levaduras en quesos frescos de cabra de la quebrada de Humahuaca." BISTUA REVISTA DE LA FACULTAD DE CIENCIAS BASICAS 13, no. 1 (June 28, 2015): 03. http://dx.doi.org/10.24054/01204211.v1.n1.2015.1663.

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Los quesos frescos de cabra artesanales de la quebrada de Humahuaca son elaborados con leche cruda, cuya maduración genera sabores, aromas y texturas característicos de la región. Los objetivos de este estudio fueron identificar y caracterizar bacterias lácticas (BAL) y levaduras nativas, aisladas de quesos frescos de esta zona productora. De un total de 36 muestras sembradas en agar Sabouraud, agar MRS y M17, se obtuvieron 128 levaduras y 39 lactobacilos, los que fueron identificados fenotípicamente y evaluadas las siguientes propiedades tecnológicas: pH a la coagulación, tasa de acidificación, proteólisis en agar leche, lipólisis en agar triacetina, producción de acetoína en leche reconstituida y asimilación del citrato en agar citrato. Lb. delbruekii subsp. bulgaricus, Lb. casei subsp. pseudoplantarum, Lb. plantarum var. arabinosus, Lb. plantarum var. plantarum, Lb. casei subsp. rhamnosus, Lb. acidophilus, Lb. helveticus, Lb. fermentum, Lb. brevis var. brevis, Lactococos sp. y Enterococcus sp. fueron las bacterias lácticas identificadas. Del total de los aislamientos, 41,6% coagularon la leche en 10 horas y 33% en 5 horas. Lb. helveticus coaguló la leche a pH de 5,40 en 5 horas, hasta alcanzar un valor final de 4,16 en 24 h, mientras que Lb. delbrueckii subsp. bulgaricus y Lb. fermentum iniciaron la coagulación en 5 horas, con valores de pH iniciales de 4,81 y 4,92 hasta valores finales de 4,19 y 4,21 respectivamente. Lb. helveticus, Lb. delbrueckii subsp. bulgaricus, Lb. plantarum var. arabinosus, Lb. fermentum, Lb. casei subsp. rhamnsosus, Lb. casei subsp. pseudoplantarum, Lb. brevis var. brevis, en orden descendente, demostraron tener capacidad acidificante. Lb. fermentum y Lb. casei subsp. pseudoplantarum desarrollaron actividad proteolítica y sólo Lb. plantarum var. plantarum demostró tener actividad lipolítica. Las levaduras aisladas fueron Debaryomyces hansenii, Zygosaccharomyces rouxii, Kluyveromyces lactis, Wickerbamiela domerquiae, Dekkera bruxellensis, Candida valdiviana, Candida novakii, Dekkera bruxellensis, Candida versatilis, Candida magnoliae, Candida albicans, Pichia anómala, Dekkera anómala y Rodotorula sp. Cepas de D. hansenii, C. magnoliae, Z. rouxii,C. versatilis y K. lactis tuvieron actividad proteolítica y lipólitica, y una cepa de W. domerquiae tuvo solamente actividad proteolítica. Algunas cepas de K. lactis produjeron acetoína y D. bruxellensis y C. versatilis metabolizaron el citrato, hidrolizaron la caseína y tuvieron actividad lipolítica. Los resultados obtenidos en este estudio muestran que la composición de las poblaciones de BAL y levadura en quesos artesanales es específica de la región. Los conocimientos adquiridos en este estudio podrían ser utilizados para la obtención de cultivos iniciadores con cepas de BAL y levaduras específicas de la región, destinados a la producción de quesos frescos con origen geográfico específico.

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27

Stender, Henrik, Cletus Kurtzman, Jens J. Hyldig-Nielsen, Ditte Sørensen, Adam Broomer, Kenneth Oliveira, Heather Perry-O'Keefe, Andrew Sage, Barbara Young, and James Coull. "Identification of Dekkera bruxellensis(Brettanomyces) from Wine by Fluorescence In Situ Hybridization Using Peptide Nucleic Acid Probes." Applied and Environmental Microbiology 67, no. 2 (February 1, 2001): 938–41. http://dx.doi.org/10.1128/aem.67.2.938-941.2001.

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ABSTRACT A new fluorescence in situ hybridization method using peptide nucleic acid (PNA) probes for identification ofBrettanomyces is described. The test is based on fluorescein-labeled PNA probes targeting a species-specific sequence of the rRNA of Dekkera bruxellensis. The PNA probes were applied to smears of colonies, and results were interpreted by fluorescence microscopy. The results obtained from testing 127 different yeast strains, including 78 Brettanomycesisolates from wine, show that the spoilage organismBrettanomyces belongs to the species D. bruxellensis and that the new method is able to identifyBrettanomyces (D. bruxellensis) with 100% sensitivity and 100% specificity.

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28

Auer, Anita, and Marcel Withoos. "Social stratification and stylistic choices in Thomas Dekker’s The Shoemaker’s Holiday." English Text Construction 6, no. 1 (April 5, 2013): 134–57. http://dx.doi.org/10.1075/etc.6.1.07aue.

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The English playwright Thomas Dekker belonged to a generation of dramatists, along with Shakespeare and Jonson, who, particularly in comedy, discriminated their characters through lexical and stylistic choices. This new conception of the dramatic character is well illustrated in Dekker’s play The Shoemaker’s Holiday (1600). Written and produced in London at a time when the city attracted many migrants from all over England and Wales as well as the European continent, the speech of the characters created by Dekker represents different social groups as well as nationalities. This paper seeks to investigate socio-linguistic choices associated with selected characters and code-switching between English and Dutch in Dekker’s play. Keywords: Thomas Dekker; The Shoemaker’s Holiday; Dutch; London English; standardisation and language change; socio-historical linguistics

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29

Woolfit, Megan, Elżbieta Rozpędowska, Jure Piškur, and Kenneth H. Wolfe. "Genome Survey Sequencing of the Wine Spoilage Yeast Dekkera (Brettanomyces) bruxellensis." Eukaryotic Cell 6, no. 4 (February 2, 2007): 721–33. http://dx.doi.org/10.1128/ec.00338-06.

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ABSTRACT The hemiascomycete yeast Dekkera bruxellensis, also known as Brettanomyces bruxellensis, is a major cause of wine spoilage worldwide. Wines infected with D. bruxellensis develop distinctive, unpleasant aromas due to volatile phenols produced by this species, which is highly ethanol tolerant and facultatively anaerobic. Despite its importance, however, D. bruxellensis has been poorly genetically characterized until now. We performed genome survey sequencing of a wine strain of D. bruxellensis to obtain 0.4× coverage of the genome. We identified approximately 3,000 genes, whose products averaged 49% amino acid identity to their Saccharomyces cerevisiae orthologs, with similar intron contents. Maximum likelihood phylogenetic analyses suggest that the relationship between D. bruxellensis, S. cerevisiae, and Candida albicans is close to a trichotomy. The estimated rate of chromosomal rearrangement in D. bruxellensis is slower than that calculated for C. albicans, while its rate of amino acid evolution is somewhat higher. The proteome of D. bruxellensis is enriched for transporters and genes involved in nitrogen and lipid metabolism, among other functions, which may reflect adaptations to its low-nutrient, high-ethanol niche. We also identified an adenyl deaminase gene that has high similarity to a gene in bacteria of the Burkholderia cepacia species complex and appears to be the result of horizontal gene transfer. These data provide a resource for further analyses of the population genetics and evolution of D. bruxellensis and of the genetic bases of its physiological capabilities.

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30

Curtin, C., E. Kennedy, and P. A. Henschke. "Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates." Letters in Applied Microbiology 55, no. 1 (May 24, 2012): 56–61. http://dx.doi.org/10.1111/j.1472-765x.2012.03257.x.

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31

Smith, Maudy Th, M. Yamazaki, and G. A. Poot. "Dekkera, Brettanomyces andEeniella: Electrophoretic comparison of enzymes and DNA-DNA homology." Yeast 6, no. 4 (July 1990): 299–310. http://dx.doi.org/10.1002/yea.320060403.

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32

Ciani, Maurizio, and Luisa Ferraro. "Role of oxygen on acetic acid production byBrettanomyces/Dekkera in winemaking." Journal of the Science of Food and Agriculture 75, no. 4 (December 1997): 489–95. http://dx.doi.org/10.1002/(sici)1097-0010(199712)75:4<489::aid-jsfa902>3.0.co;2-9.

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33

Alderees, Fahad, Ram Mereddy, Stephen Were, Michael E. Netzel, and Yasmina Sultanbawa. "Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils." Applied Sciences 11, no. 22 (November 12, 2021): 10670. http://dx.doi.org/10.3390/app112210670.

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Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural antimicrobial compounds as an alternative solution to the spoilage problem. This study attempts to investigate the effectiveness of three Australian native plant essential oils (EOs) Tasmanian pepper leaf (TPL), lemon myrtle (LM) and anise myrtle (AM) against weak-acid resistant yeasts, to identify their major bioactive compounds and to elucidate their anti-yeast mode of action. The minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC) and minimum bactericidal concentration (MBC) were assessed for EOs against weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Dekkera bruxellensis, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces bailii and Zygosaccharomyces rouxii) and bacteria (Staphylococcus aureus and Escherichia coli). The EOs showed anti-yeast and antibacterial activity at concentrations ranging from 0.03–0.07 mg/mL and 0.22–0.42 mg/mL for TPL and 0.07–0.31 mg/mL and 0.83–1.67 mg/mL for LM, respectively. The EOs main bioactive compounds were identified as polygodial in TPL, citral (neral and geranial) in LM and anethole in AM. No changes in the MICs of the EOs were observed in the sorbitol osmotic protection assay but were found to be increased in the ergosterol binding assay after the addition of exogenous ergosterol. Damaging of the yeast cell membrane, channel formation, cell organelles and ion leakage could be identified as the mode of action of TPL and LM EOs. The studied Australian native plant EOs showed potential as natural antimicrobials that could be used in the beverage and food industry against the spoilage causing yeasts.

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Larue, Françoise, Nicolas Rozès, Isabelle Froudiere, Caroline Couty, and G. P. Perreira. "Incidence du développement de Dekkera/Brettanomyces dans les moûts et les vins." OENO One 25, no. 3 (September 30, 1991): 149. http://dx.doi.org/10.20870/oeno-one.1991.25.3.1213.

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<p style="text-align: justify;">Les levures du genre <em>Dekkera</em>/<em>Brettanomyces</em> sont des cellules caractéristiques, de petites tailles, de forme ogivale. Leur niche écologique a été précisée à partir de prélèvements sur des raisins, des moûts en fermentation, des vins en cours d'élevage ou de conservation en bouteilles, de différentes appellations de la région bordelaise et du Beaujolais; les clones isolés sont identifiés. C'est une levure de contamination des chais et du matériel vinaire. Leur incidence sur les caractères organoleptiques des vins a été étudiée: cette étude a confirmé que c'est généralement une levure d'altération modifiant profondément la qualité des vins.</p>

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35

Rodriguez, Susan B., Mark A. Thornton, and Roy J. Thornton. "Raman Spectroscopy and Chemometrics for Identification and Strain Discrimination of the Wine Spoilage Yeasts Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Brettanomyces bruxellensis." Applied and Environmental Microbiology 79, no. 20 (August 2, 2013): 6264–70. http://dx.doi.org/10.1128/aem.01886-13.

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ABSTRACTThe yeastsZygosaccharomyces bailii,Dekkera bruxellensis(anamorph,Brettanomyces bruxellensis), andSaccharomyces cerevisiaeare the major spoilage agents of finished wine. A novel method using Raman spectroscopy in combination with a chemometric classification tool has been developed for the identification of these yeast species and for strain discrimination of these yeasts. Raman spectra were collected for six strains of each of the yeastsZ. bailii,B. bruxellensis, andS. cerevisiae. The yeasts were classified with high sensitivity at the species level: 93.8% forZ. bailii, 92.3% forB. bruxellensis, and 98.6% forS. cerevisiae. Furthermore, we have demonstrated that it is possible to discriminate between strains of these species. These yeasts were classified at the strain level with an overall accuracy of 81.8%.

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Phister, Trevor G., and David A. Mills. "Real-Time PCR Assay for Detection and Enumeration of Dekkera bruxellensis in Wine." Applied and Environmental Microbiology 69, no. 12 (December 2003): 7430–34. http://dx.doi.org/10.1128/aem.69.12.7430-7434.2003.

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ABSTRACT Traditional methods to detect the spoilage yeast Dekkera bruxellensis from wine involve lengthy enrichments. To overcome this difficulty, we developed a quantitative real-time PCR method to directly detect and enumerate D. bruxellensis in wine. Specific PCR primers to D. bruxellensis were designed to the 26S rRNA gene, and nontarget yeast and bacteria common to the winery environment were not amplified. The assay was linear over a range of cell concentrations (6 log units) and could detect as little as 1 cell per ml in wine. The addition of large amounts of nontarget yeasts did not impact the efficiency of the assay. This method will be helpful to identify possible routes of D. bruxellensis infection in winery environments. Moreover, the time involved in performing the assay (3 h) should enable winemakers to more quickly make wine processing decisions in order to reduce the threat of spoilage by D. bruxellensis.

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Miklenic, Marina. "Genetic Transformation of the Yeast Dekkera/Brettanomyces bruxellensis with Non-Homologous DNA." Journal of Microbiology and Biotechnology 23, no. 5 (May 2013): 674–80. http://dx.doi.org/10.4014/jmb.1211.11047.

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38

Suzuki, Koji, Shizuka Asano, Kazumaru Iijima, Tomoo Ogata, Yasushi Kitagawa, and Tsunehiro Ikeda. "Effects of Beer Adaptation on Culturability of Beer-Spoilage Dekkera/Brettanomyces Yeasts." Journal of the American Society of Brewing Chemists 66, no. 4 (September 2008): 239–44. http://dx.doi.org/10.1094/asbcj-2008-0917-01.

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39

Hellborg, Linda, and Jure Piškur. "Complex Nature of the Genome in a Wine Spoilage Yeast, Dekkera bruxellensis." Eukaryotic Cell 8, no. 11 (August 28, 2009): 1739–49. http://dx.doi.org/10.1128/ec.00115-09.

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ABSTRACT When the genome organizations of 30 native isolates belonging to a wine spoilage yeast, Dekkera (Brettanomyces) bruxellensis, a distant relative of Saccharomyces cerevisiae, were examined, the numbers of chromosomes varied drastically, from 4 to at least 9. When single gene probes were used in Southern analysis, the corresponding genes usually mapped to at least two chromosomal bands, excluding a simple haploid organization of the genome. When different loci were sequenced, in most cases, several different haplotypes were obtained for each single isolate, and they belonged to two subtypes. Phylogenetic reconstruction using haplotypes revealed that the sequences from different isolates belonging to one subtype were more similar to each other than to the sequences belonging to the other subtype within the isolate. Reanalysis of the genome sequence also confirmed that partially sequenced strain Y879 is not a simple haploid and that its genome contains approximately 1% polymorphic sites. The present situation could be explained by (i) a hybridization event where two similar but different genomes have recently fused together or (ii) an event where the diploid progenitor of all analyzed strains lost a regular sexual cycle, and the genome started to accumulate mutations.

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Guo, Yi-Cheng, Lin Zhang, Shao-Xing Dai, Wen-Xing Li, Jun-Juan Zheng, Gong-Hua Li, and Jing-Fei Huang. "Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts." PLOS ONE 11, no. 5 (May 6, 2016): e0155140. http://dx.doi.org/10.1371/journal.pone.0155140.

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Blomqvist, J., E. South, L. Tiukova, M. H. Momeni, H. Hansson, J. Ståhlberg, S. J. Horn, J. Schnürer, and V. Passoth. "Fermentation of lignocellulosic hydrolysate by the alternative industrial ethanol yeast Dekkera bruxellensis." Letters in Applied Microbiology 53, no. 1 (May 31, 2011): 73–78. http://dx.doi.org/10.1111/j.1472-765x.2011.03067.x.

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Agnolucci, Monica, Francesco Rea, Cristiana Sbrana, Caterina Cristani, Daniela Fracassetti, Antonio Tirelli, and Marco Nuti. "Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis." International Journal of Food Microbiology 143, no. 1-2 (September 30, 2010): 76–80. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.022.

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Nunes de Lima, Adriana, Rui Magalhães, Francisco Manuel Campos, and José António Couto. "Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines." Food Microbiology 93 (February 2021): 103617. http://dx.doi.org/10.1016/j.fm.2020.103617.

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Kuo, Hsiao-Ping, Reuben Wang, Chiao-Ying Huang, Jinn-Tsyy Lai, Yi-Chen Lo, and Shyue-Tsong Huang. "Characterization of an extracellular β-glucosidase from Dekkera bruxellensis for resveratrol production." Journal of Food and Drug Analysis 26, no. 1 (January 2018): 163–71. http://dx.doi.org/10.1016/j.jfda.2016.12.016.

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Romano, A., M. C. Perello, G. de Revel, and A. Lonvaud-Funel. "Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine." Journal of Applied Microbiology 104, no. 6 (June 2008): 1577–85. http://dx.doi.org/10.1111/j.1365-2672.2007.03693.x.

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Ibeas, J. I., I. Lozano, F. Perdigones, and J. Jimenez. "Detection of Dekkera-Brettanomyces strains in sherry by a nested PCR method." Applied and environmental microbiology 62, no. 3 (1996): 998–1003. http://dx.doi.org/10.1128/aem.62.3.998-1003.1996.

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Harris, Victoria, Christopher M. Ford, Vladimir Jiranek, and Paul R. Grbin. "Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media." Applied Microbiology and Biotechnology 78, no. 6 (April 2008): 997–1006. http://dx.doi.org/10.1007/s00253-007-1328-7.

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Ávila, Larissa Dias de, and Marco Antônio Záchia Ayub. "Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols." Brazilian Journal of Microbiology 44, no. 1 (2013): 81–88. http://dx.doi.org/10.1590/s1517-83822013005000010.

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Barata, A., J. Caldeira, R. Botelheiro, D. Pagliara, M. Malfeito-Ferreira, and V. Loureiro. "Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide." International Journal of Food Microbiology 121, no. 2 (January 2008): 201–7. http://dx.doi.org/10.1016/j.ijfoodmicro.2007.11.020.

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Enrique, María, Jose F. Marcos, María Yuste, Mireia Martínez, Salvador Vallés, and Paloma Manzanares. "Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides." International Journal of Food Microbiology 127, no. 3 (October 2008): 229–34. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.07.011.

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