Disposable electrochemical immunosensor for Brettanomyces bruxellensis based on nanogold-reduced graphene oxide hybrid nanomaterial
Sign Up to like & getrecommendations! Published in 2017 at "Analytical and Bioanalytical Chemistry"
DOI: 10.1007/s00216-017-0505-5
Abstract: AbstractThe assembly of a novel disposable amperometric immunosensor for the detection of the red wine spoilage yeast Brettanomyces bruxellensis is reported. The nanostructured sensing interface was prepared by first coating carbon screen printed electrodes with… read more here.
Keywords: graphene oxide; bruxellensis; electrochemical immunosensor; brettanomyces bruxellensis ... See more keywords
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine
Sign Up to like & getrecommendations! Published in 2017 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-017-8666-x
Abstract: Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of… read more here.
Keywords: cultures biocontrol; bruxellensis; brettanomyces bruxellensis; prevent ... See more keywords
The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2017.12.011
Abstract: The wine matrix contains limited carbon compounds to sustain microbial life. Brettanomyces bruxellensis is one of very few yeast species that has adapted to this environment. Indeed, the presence of growth-inhibiting compounds and conditions do… read more here.
Keywords: carbon; wine; synthetic wine; brettanomyces bruxellensis ... See more keywords
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
Sign Up to like & getrecommendations! Published in 2018 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2018.03.017
Abstract: Abstract In this study, we investigated the possible effect of electrolyzed water (EW), aqueous ozone (WO) and gaseous ozone (GO) on Brettanomyces bruxellensis DSM 7001 strain artificially inoculated on the grape surface and on its… read more here.
Keywords: gaseous ozone; bruxellensis; water; brettanomyces bruxellensis ... See more keywords
New advances on the Brettanomyces bruxellensis biofilm mode of life.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2019.108464
Abstract: The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. The ability to form biofilm is a potential resistance strategy, although… read more here.
Keywords: new advances; biofilm; brettanomyces bruxellensis; form biofilm ... See more keywords
Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110321
Abstract: ABSTRACT Brettanomyces bruxellensis is among the main spoilage yeasts in wine usually found in oak barrels. As routine, laboratories at wineries use selective-differential culture media to detect this yeast. Nevertheless, it is widely recognized that… read more here.
Keywords: reductase gene; vinylphenol reductase; brettanomyces bruxellensis; pcr ... See more keywords
Development of a genetic transformation toolkit for Brettanomyces bruxellensis
Sign Up to like & getrecommendations! Published in 2018 at "FEMS Yeast Research"
DOI: 10.1093/femsyr/foy070
Abstract: &NA; Brettanomyces bruxellensis is usually considered a spoilage microorganism, responsible for significant economic losses during the production of fermented beverages such as wine, beer and cider, though for some styles of beer its influence is… read more here.
Keywords: genetic transformation; bruxellensis; transformation toolkit; brettanomyces bruxellensis ... See more keywords
High Complexity and Degree of Genetic Variation in Brettanomyces bruxellensis Population
Sign Up to like & getrecommendations! Published in 2020 at "Genome Biology and Evolution"
DOI: 10.1093/gbe/evaa077
Abstract: Abstract Genome-wide characterization of genetic variants of a large population of individuals within the same species is essential to have a deeper insight into its evolutionary history as well as the genotype–phenotype relationship. Population genomic… read more here.
Keywords: complexity degree; variation; bruxellensis; high complexity ... See more keywords
Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast.
Sign Up to like & getrecommendations! Published in 2022 at "Molecular ecology"
DOI: 10.1111/mec.16439
Abstract: Human-associated microorganisms are ideal models to study the impact of environmental changes on species evolution and adaptation because of their small genome, short generation time, and their colonization of contrasting and ever-changing ecological niches. The… read more here.
Keywords: diversity; anthropized yeast; phenotypic diversity; genetic phenotypic ... See more keywords
High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis.
Sign Up to like & getrecommendations! Published in 2023 at "Food microbiology"
DOI: 10.2139/ssrn.4259813
Abstract: Brettanomyces bruxellensis is the most damaging spoilage yeast in the wine industry because of its negative impact on the wine organoleptic qualities. The strain persistence in cellars over several years associated with recurrent wine contamination… read more here.
Keywords: bioadhesion; cell surface; brettanomyces bruxellensis; surface ... See more keywords
Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves
Sign Up to like & getrecommendations! Published in 2018 at "South African Journal of Enology and Viticulture"
DOI: 10.21548/40-1-3008
Abstract: New 16 L and three-year-old commercial 225 L barrels representing French and American oaks of different toasting levels, contaminated with Brettanomyces bruxellensis, were obtained. Center sections of individual staves were sawn into 3 x 3… read more here.
Keywords: present oak; water; brettanomyces bruxellensis; bruxellensis present ... See more keywords