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.
|Publication status||Published - 2014|
Subject classification (UKÄ)
- Biological Sciences