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The wine and beer yeast Dekkera bruxellensis.

Schifferdecker, Anna LU ; Dashko, Sofia; Ishchuk, Olena LU and Piskur, Jure LU (2014) In Yeast 31(9). p.323-332
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Yeast
volume
31
issue
9
pages
323 - 332
publisher
John Wiley & Sons
external identifiers
  • wos:000342918800001
  • pmid:24932634
  • scopus:84908489094
ISSN
1097-0061
DOI
10.1002/yea.3023
language
English
LU publication?
yes
id
93a09b58-c039-425d-9561-c160320a8aae (old id 4528415)
date added to LUP
2014-09-29 15:44:51
date last changed
2017-10-22 03:00:59
@article{93a09b58-c039-425d-9561-c160320a8aae,
  abstract     = {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.},
  author       = {Schifferdecker, Anna and Dashko, Sofia and Ishchuk, Olena and Piskur, Jure},
  issn         = {1097-0061},
  language     = {eng},
  number       = {9},
  pages        = {323--332},
  publisher    = {John Wiley & Sons},
  series       = {Yeast},
  title        = {The wine and beer yeast Dekkera bruxellensis.},
  url          = {http://dx.doi.org/10.1002/yea.3023},
  volume       = {31},
  year         = {2014},
}