Assessing genetic diversity among Brettanomyces yeasts by DNA fingerprinting and whole-genome sequencing.

ABSTRACT: Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However, B. bruxellensis is also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its economic importance, Brettanomyces yeasts remain poorly understood at the genetic and genomic levels. In this study, the genetic relationship between more than 50 Brettanomyces strains from all presently known species and from several sources was studied using a combination of DNA fingerprinting techniques. This revealed an intriguing correlation between the B. bruxellensis fingerprints

SUBMITTER: Crauwels S 

PROVIDER: S-EPMC4068659 | biostudies-literature | 2014 Jul

REPOSITORIES: biostudies-literature