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Journal articles on the topic 'Dekkera'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Yokota, Kazumichi, Asae Takeo, Hiroko Abe, et al. "Application of Micropore Device for Accurate, Easy, and Rapid Discrimination of Saccharomyces pastorianus from Dekkera spp." Biosensors 11, no. 8 (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

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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 (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 concentr

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3

Mitina, Irina, Dan Zgardan, Rodica Sturza, and Iurie Scutaru. "THE METHODOLOGICAL ASPECTS OF USING REAL-TIME POLYMERASE CHAIN REACTION (RT-PCR) IN BRETTANOMYCES/DEKKERA DETECTION." Journal of Engineering Science XXVI (2) (June 15, 2019): 117–25. https://doi.org/10.5281/zenodo.3249213.

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Wine spoilage could be caused by a lot of genera and species of yeasts. One of the most damaging is <em>Brettanomyces/Dekkera</em> which causes severe quality problems in the wine industry. Timely detection of these organisms in wine is of crucial importance for preserving wine quality. The conventional methods of diagnostics are often time-consuming and laborious. For this, molecular-based methods of rapid testing, particularly real-time PCR are gaining increasing importance. In this work, the potential of the real-time PCR method in microbiological monitoring of wines was evaluated, and anal

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4

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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5

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 (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

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6

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 (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

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7

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

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8

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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9

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 (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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10

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

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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 (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 compo

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12

Hu, Nan, Ming Lei, Xiuli Zhao, et al. "Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions." Foods 9, no. 11 (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, wh

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13

Triyani, A., M. F. Fachrul, and A. Minarti. "Potential Utilization of Sugarcane Bagasse as Raw Material for Bioethanol Production." IOP Conference Series: Earth and Environmental Science 1203, no. 1 (2023): 012003. http://dx.doi.org/10.1088/1755-1315/1203/1/012003.

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Abstract Bagasse has the potential to generate alternative energy resources such as bioethanol owing to its lignocellulose structure. This research aims for utilizing bagasse as the raw material for producing bioethanol. The process for producing bioethanol consists of delignification, hydrolysis, fermentation and distillation using biocatalyst namely Fungi Dekkera bruxellensis and yeast Saccharomyces cerevisiae. Delignification was conducted at the substrate variation of 5, 10, 15 grams and 3, 5, 7 days contact time. The hydrolysis process used H2SO4 2% with 30, 45, 60 minutes contact time. F

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14

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 (2016): 198–205. http://dx.doi.org/10.18832/kp2016024.

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15

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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16

Mewa-Ngongang, Plessis, Ntwampe, et al. "The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production." Foods 8, no. 10 (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 wer

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17

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 (2009): 721–29. http://dx.doi.org/10.1007/s00253-009-2352-6.

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18

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

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19

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

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20

Alecrim, Felipe Moraes, Maria Gabriele de Azevedo Souza, Jéssica Kérsia Melro Herculano, et al. "PHYLOGENETIC ANALYSIS OF THE YEAST COX2 GENE DEKKERA BRUXELLENSIS." International Journal of Biological and Natural Sciences 4, no. 13 (2024): 1–26. http://dx.doi.org/10.22533/at.ed.813472416104.

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21

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 (2005): 337–44. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.03.014.

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22

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 (2013): 316–19. http://dx.doi.org/10.1016/j.fm.2013.06.011.

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23

Moktaduzzaman, Md, Silvia Galafassi, Ileana Vigentini, et al. "Strain-dependent tolerance to acetic acid in Dekkera bruxellensis." Annals of Microbiology 66, no. 1 (2015): 351–59. http://dx.doi.org/10.1007/s13213-015-1115-0.

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24

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

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25

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 (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 acidificació

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26

Stender, Henrik, Cletus Kurtzman, Jens J. Hyldig-Nielsen, et al. "Identification of Dekkera bruxellensis(Brettanomyces) from Wine by Fluorescence In Situ Hybridization Using Peptide Nucleic Acid Probes." Applied and Environmental Microbiology 67, no. 2 (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

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27

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 (2018): 11–17. http://dx.doi.org/10.1590/0104-6632.20180351s20160475.

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28

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 (2011): 460–65. http://dx.doi.org/10.1111/j.1472-765x.2011.03133.x.

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29

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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30

Šućur, Sanja, Neža ČADEŽ, and Tatjana KOŠMERL. "Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts." Acta agriculturae Slovenica 107, no. 2 (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

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31

Auer, Anita, and Marcel Withoos. "Social stratification and stylistic choices in Thomas Dekker’s The Shoemaker’s Holiday." English Text Construction 6, no. 1 (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

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32

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 (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 t

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33

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 (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

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34

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 (2012): 56–61. http://dx.doi.org/10.1111/j.1472-765x.2012.03257.x.

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35

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 (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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36

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

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37

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 (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 é

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38

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 (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. bru

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39

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 (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 im

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40

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

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41

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 (2008): 239–44. http://dx.doi.org/10.1094/asbcj-2008-0917-01.

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42

Hellborg, Linda, and Jure Piškur. "Complex Nature of the Genome in a Wine Spoilage Yeast, Dekkera bruxellensis." Eukaryotic Cell 8, no. 11 (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 subt

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43

Guo, Yi-Cheng, Lin Zhang, Shao-Xing Dai, et al. "Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts." PLOS ONE 11, no. 5 (2016): e0155140. http://dx.doi.org/10.1371/journal.pone.0155140.

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44

Blomqvist, J., E. South, L. Tiukova, et al. "Fermentation of lignocellulosic hydrolysate by the alternative industrial ethanol yeast Dekkera bruxellensis." Letters in Applied Microbiology 53, no. 1 (2011): 73–78. http://dx.doi.org/10.1111/j.1472-765x.2011.03067.x.

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45

Agnolucci, Monica, Francesco Rea, Cristiana Sbrana, et al. "Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis." International Journal of Food Microbiology 143, no. 1-2 (2010): 76–80. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.022.

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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 (2008): 997–1006. http://dx.doi.org/10.1007/s00253-007-1328-7.

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