Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a yeast associated with the Senne valley near Brussels, Belgium. It is one of several members of the genus Brettanomyces, a genus first isolated in 1889 by Seyffert of the Kalinkin Brewery in St.Petersburg as a "Torula" from English beer which produced the typical "English" taste in lager beer. In 1899 JW Tullo at Guinness described two types of "secondary yeast" in Irish stout. However N. Hjelte Claussen at the Carlsberg brewery was the first to publish a description in 1904, following a 1903 patent (UK patent GB190328184) that was the first patented microorganism in history. The isolation of an organism derived from bottles of traditional English beer was described and therefore the name Brettanomyces was chosen, from "
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| - Brettanomyces bruxellensis (en)
- Dekkera bruxellensis (de)
- Dekkera bruxellensis (fr)
- Brettanomyces bruxellensis (it)
- Dekkera bruxellensis (sv)
- Brettanomyces bruxellensis (uk)
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| - Dekkera bruxellensis (oft noch unter dem Namen Brettanomyces bruxellensis bekannt) gehört zu den Hefen (einzellige Pilze) aus der Klasse der Saccharomycetes. Dekkera bruxellensis ist unter anderem im Senne-Tal in der Nähe von Brüssel in Belgien heimisch – daher auch der Name der Hefe. Diese Hefe lebt auf der Schale von Obst. (de)
- Dekkera bruxellensis (synonymes : Brettanomyces bruxellensis, Brettanomyces lambicus ) est une levure présente dans la bière et le vin. On la retrouve également dans la tequila et le kombucha. Elle intervient dans la fermentation spontanée des bières belges de type lambic, faro, gueuze ou kriek. Dans le vin, elle est responsable de défauts aromatiques par sa production de phénols. En 1964, le nom Dekkera est donné au genre en l'honneur de la mycologue néerlandaise, (1905-1998), docteur en Sciences à l'université d'Utrecht, pour son travail sur la taxonomie des levures . (fr)
- La Dekkera bruxellensis (sinonimi: Brettanomyces bruxellensis, Brettanomyces lambicus) è un lievito presente sia nella birra che nel vino. È presente altresì in tequila e kombucha. Esso interviene nel processo di fermentazione spontanea di birre belghe di tipo lambic e derivate (faro, framboise, gueuze e kriek). Nel vino è responsabile di difetti aromatici a causa della sua produzione di fenoli. Nel 1964, il nome Dekkera è inventato ed assegnatogli in onore della micologa olandese , dottore in Scienza all'università di Utrecht, per il suo contributo alla tassonomia dei lieviti. (it)
- Dekkera bruxellensis är en svampart som beskrevs av Van der Walt 1964. Dekkera bruxellensis ingår i släktet Dekkera och familjen Pichiaceae. Inga underarter finns listade i Catalogue of Life. (sv)
- Brettanomyces bruxellensis(анаморф від Dekkera bruxellensis) — вид дріжджів, вперше виділений в долині Сенни біля Брюсселя, Бельгія. (uk)
- Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a yeast associated with the Senne valley near Brussels, Belgium. It is one of several members of the genus Brettanomyces, a genus first isolated in 1889 by Seyffert of the Kalinkin Brewery in St.Petersburg as a "Torula" from English beer which produced the typical "English" taste in lager beer. In 1899 JW Tullo at Guinness described two types of "secondary yeast" in Irish stout. However N. Hjelte Claussen at the Carlsberg brewery was the first to publish a description in 1904, following a 1903 patent (UK patent GB190328184) that was the first patented microorganism in history. The isolation of an organism derived from bottles of traditional English beer was described and therefore the name Brettanomyces was chosen, from " (en)
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| - Kufferath and von Laer (en)
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| - Appearance of colonies of Brettanomyces bruxellensis on YPD agar. (en)
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| - Brettanomyces bruxellensis (en)
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| - Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a yeast associated with the Senne valley near Brussels, Belgium. It is one of several members of the genus Brettanomyces, a genus first isolated in 1889 by Seyffert of the Kalinkin Brewery in St.Petersburg as a "Torula" from English beer which produced the typical "English" taste in lager beer. In 1899 JW Tullo at Guinness described two types of "secondary yeast" in Irish stout. However N. Hjelte Claussen at the Carlsberg brewery was the first to publish a description in 1904, following a 1903 patent (UK patent GB190328184) that was the first patented microorganism in history. The isolation of an organism derived from bottles of traditional English beer was described and therefore the name Brettanomyces was chosen, from "briton" for the British origin and "myces" for the characterisation as fungus. Despite its Latin species name, B. bruxellensis is found all over the globe. In the wild, it is often found on the skins of fruit. (en)
- Dekkera bruxellensis (oft noch unter dem Namen Brettanomyces bruxellensis bekannt) gehört zu den Hefen (einzellige Pilze) aus der Klasse der Saccharomycetes. Dekkera bruxellensis ist unter anderem im Senne-Tal in der Nähe von Brüssel in Belgien heimisch – daher auch der Name der Hefe. Diese Hefe lebt auf der Schale von Obst. (de)
- Dekkera bruxellensis (synonymes : Brettanomyces bruxellensis, Brettanomyces lambicus ) est une levure présente dans la bière et le vin. On la retrouve également dans la tequila et le kombucha. Elle intervient dans la fermentation spontanée des bières belges de type lambic, faro, gueuze ou kriek. Dans le vin, elle est responsable de défauts aromatiques par sa production de phénols. En 1964, le nom Dekkera est donné au genre en l'honneur de la mycologue néerlandaise, (1905-1998), docteur en Sciences à l'université d'Utrecht, pour son travail sur la taxonomie des levures . (fr)
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