Fermentation assays reveal differences in sugar and (off‐) flavor metabolism across different Brettanomyces bruxellensis strains
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DOI: 10.1093/femsyr/fow105
Abstract: Abstract Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, beverage and biofuel industry. It has been isolated from various man‐made ecological niches that are typically characterized by harsh environmental conditions… read more here.
Keywords: bruxellensis strains; flavor; flavor production; fermentation ... See more keywords