Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

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Authors	KOCHLÁŇOVÁ Tatiana KIJ David ČMIELOVÁ Jana KUBIZNIAKOVA Petra MATOULKOVÁ Dagmar
Year of publication	2016
Type	Article in Periodical
Magazine / Source	Kvasný průmysl
MU Faculty or unit	Faculty of Science
Citation
Web	https://www.kvasnyprumysl.cz/artkey/kpr-201607-0001_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_I_cast-_Brettanomyces_Dekkera.php
Doi	http://dx.doi.org/10.18832/kp2016024
Keywords	Brettanomyces; Dekkera; lambic; gueuze; non-Saccharomyces; spontaneous fermentation
Description	In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2. Exceptions are special beer styles (e.g. lambic and gueuze), in which the metabolic activity of non-Saccharomyces yeasts (in particular genera Brettanomyces and Dekkeraa) is a key element. The article gives the characteristics and taxonomy of Brettanomyces and Dekkera yeast and describes the basic microbiological aspects of brewing lambic and gueuze.
Related projects:	Podpora výzkumu studentů směru mikrobiologie a molekulární biotechnologie