期刊
FEMS YEAST RESEARCH
卷 22, 期 1, 页码 -出版社
OXFORD UNIV PRESS
DOI: 10.1093/femsyr/foac028
关键词
Brettanomyces; wine; yeast
资金
- Australian Government
- Australia's grape growers and winemakers through their investment body Wine Australia
Brettanomyces yeasts, particularly B. bruxellensis, play a significant role in industrial fermentation processes, either positively or negatively depending on the industry. Recent molecular biology tools can enhance our understanding of Brettanomyces physiology and improve its industrial potential.
Brettanomyces species, and particularly B. bruxellensis as the most studied representative, are strongly linked to industrial fermentation processes. This association is considered either positive or undesirable depending on the industry. While in some brewing applications and in kombucha production Brettanomyces yeasts contribute to the flavour and aroma profile of these beverages, in winemaking and bioethanol production Brettanomyces is considered a spoilage or contaminant microorganism. Nevertheless, understanding Brettanomyces biology and metabolism in detail will benefit all industries. This review discusses recent molecular biology tools including genomics, transcriptomics, and genetic engineering techniques that can improve our understanding of Brettanomyces physiology and how these approaches can be used to make the industrial potential of this species a reality. This review discusses recent molecular biology tools including genomics, transcriptomics, and genetic engineering techniques that can improve our understanding of Brettanomyces physiology
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