The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

The wine and beer yeast Dekkera bruxellensis.

På svenska

Author

  • Anna Schifferdecker
  • Sofia Dashko
  • Olena Ishchuk
  • Jure Piskur

Summary, in English

Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae, and especially known for two important characteristics: on one hand it is considered to be one of the main spoilage organisms in the wine and bioethanol industry, on the other hand it is "indispensable" as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model to study yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas which are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history. This article is protected by copyright. All rights reserved.

Department/s

  • Molecular Cell Biology

Publishing year

2014

Language

English

Pages

323-332

Publication/Series

Yeast

Volume

31

Issue

9

Document type

Journal article

Publisher

John Wiley & Sons Inc.

Topic

  • Biological Sciences

Status

Published

ISBN/ISSN/Other

  • ISSN: 1097-0061