Fermentation assays reveal differences in sugar and (off‐) flavor metabolism across different Brettanomyces bruxellensis strains
Sign Up to like & getrecommendations! Published in 2017 at "FEMS Yeast Research"
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
Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate “Banana” Flavor Production in Yeast Reveals MDS3 as Major Causative Gene
Sign Up to like & getrecommendations! Published in 2022 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.00814-22
Abstract: The upscaling of fermentation to very tall cylindroconical tanks is known to negatively impact beer flavor. Most notably, the increased CO2 pressure in such tanks compromises production by the yeast of the desirable fruity “banana”… read more here.
Keywords: isoamyl acetate; inhibition; flavor production; production ... See more keywords