Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

Author:

Avramova Marta,Cibrario Alice,Peltier Emilien,Coton Monika,Coton Emmanuel,Schacherer Joseph,Spano Giuseppe,Capozzi Vittorio,Blaiotta Giuseppe,Salin Franck,Dols-Lafargue Marguerite,Grbin PaulORCID,Curtin Chris,Albertin Warren,Masneuf-Pomarede Isabelle

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Reference89 articles.

1. Renouf, V. & Lonvaud-Funel, A. Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries. Microbiol. Res. 162, 154–167 (2007).

2. Renouf, V. Evidence for differences between B. bruxellensis strains originating from an enological environment. Int. J. Wine Res. 95 https://doi.org/10.2147/IJWR.S4612 (2009).

3. Chatonnet, P., Dubourdieu, D. & Boidron, J. N. The Influence of Brettanomyces/Dekkera sp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red Wines. Am. J. Enol. Vitic. 46, 463–468 (1995).

4. Chatonnet, P., Dubourdieu, D. & Boidron, J. N. Incidence des conditions de fermentation et d’élevage des vins blancs secs en barriques sur leur composition en substances cédées par le bois de chêne. Sci. Aliments 12, 665–685 (1992).

5. Heresztyn, T. Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeast. Arch. Microbiol. 146, 96–98 (1986).

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