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The biotechnological potential of the yeast Dekkera bruxellensis.
de Barros Pita W, Teles GH, Peña-Moreno IC, da Silva JM, Ribeiro KC, de Morais Junior MA. de Barros Pita W, et al. World J Microbiol Biotechnol. 2019 Jun 24;35(7):103. doi: 10.1007/s11274-019-2678-x. World J Microbiol Biotechnol. 2019. PMID: 31236799 Review.
Dekkera bruxellensis is an industrial yeast mainly regarded as a contaminant species in fermentation processes. ...
Dekkera bruxellensis is an industrial yeast mainly regarded as a contaminant species in fermentation processes. ...
The wine and beer yeast Dekkera bruxellensis.
Schifferdecker AJ, Dashko S, Ishchuk OP, Piškur J. Schifferdecker AJ, et al. Yeast. 2014 Sep;31(9):323-32. doi: 10.1002/yea.3023. Epub 2014 Jul 7. Yeast. 2014. PMID: 24932634 Free PMC article. Review.
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. ...
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic …
Dekkera bruxellensis--spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness.
Blomqvist J, Passoth V. Blomqvist J, et al. FEMS Yeast Res. 2015 Jun;15(4):fov021. doi: 10.1093/femsyr/fov021. Epub 2015 May 7. FEMS Yeast Res. 2015. PMID: 25956542 Review.
Dekkera bruxellensis is a non-conventional yeast normally considered a spoilage organism in wine (off-flavours) and in the bioethanol industry. ...On the other hand, it has genes typical for respiratory yeasts, such as for complex I or the alternative oxidase AOX1. Dekk …
Dekkera bruxellensis is a non-conventional yeast normally considered a spoilage organism in wine (off-flavours) and in the bioethanol …
Dekkera bruxellensis, a beer yeast that specifically bioconverts mogroside extracts into the intense natural sweetener siamenoside I.
Wang R, Chen YC, Lai YJ, Lu TJ, Huang ST, Lo YC. Wang R, et al. Food Chem. 2019 Mar 15;276:43-49. doi: 10.1016/j.foodchem.2018.09.163. Epub 2018 Sep 29. Food Chem. 2019. PMID: 30409616
Here, we screened various microbes for the ability to perform selective hydrolysis of glycosidic bonds in mogroside V, converting it to siamenoside I, which has a higher sweetening power and better taste than other mogrosides. Dekkera bruxellensis showed the most promising …
Here, we screened various microbes for the ability to perform selective hydrolysis of glycosidic bonds in mogroside V, converting it to siam …
The antioxidant defence of Dekkera bruxellensis against hydrogen peroxide and its relationship to nitrate metabolism.
Xavier MR, Teles GH, de Carvalho JM, Vieira LD, Pita WB, Antonio de Morais M. Xavier MR, et al. J Appl Microbiol. 2023 Apr 3;134(4):lxad065. doi: 10.1093/jambio/lxad065. J Appl Microbiol. 2023. PMID: 36990643
AIMS: The yeast Dekkera bruxellensis is a Crabtree-positive yeast that tends towards the oxidative/respiratory metabolism in aerobiosis. ...
AIMS: The yeast Dekkera bruxellensis is a Crabtree-positive yeast that tends towards the oxidative/respiratory metabolism in aerobios …
The Effect of Dekkera bruxellensis Concentration and Inoculation Time on Biochemical Changes and Cellulose Biosynthesis by Komagataeibacter intermedius.
Devanthi PVP, Pratama F, Kho K, Taherzadeh MJ, Aslanzadeh S. Devanthi PVP, et al. J Fungi (Basel). 2022 Nov 15;8(11):1206. doi: 10.3390/jof8111206. J Fungi (Basel). 2022. PMID: 36422025 Free PMC article.
The growth of BC-producing bacteria, Komagataeibacter intermedius, could be stimulated by Dekkera bruxellensis, however, the effect on BC yield needs further investigation. ...
The growth of BC-producing bacteria, Komagataeibacter intermedius, could be stimulated by Dekkera bruxellensis, however, the effect o …
Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts.
Guo YC, Zhang L, Dai SX, Li WX, Zheng JJ, Li GH, Huang JF. Guo YC, et al. PLoS One. 2016 May 6;11(5):e0155140. doi: 10.1371/journal.pone.0155140. eCollection 2016. PLoS One. 2016. PMID: 27152421 Free PMC article.
Dekkera yeasts have often been considered as alternative sources of ethanol production that could compete with S. cerevisiae. ...Upon analysis of two Dekkera yeasts and five closely related non-WGD yeasts, we found that a massive loss of cis-regulatory elements occu …
Dekkera yeasts have often been considered as alternative sources of ethanol production that could compete with S. cerevisiae. ...Upon …
Osmotolerance of Dekkera bruxellensis and the role of two Stl glycerol-proton symporters.
Zemancíková J, Dušková M, Elicharová H, Papoušková K, Sychrová H. Zemancíková J, et al. FEMS Microbiol Lett. 2018 Mar 1;365(5). doi: 10.1093/femsle/fny020. FEMS Microbiol Lett. 2018. PMID: 29385575
Dekkera bruxellensis is important for lambic beer fermentation but is considered a spoilage yeast in wine fermentation. ...
Dekkera bruxellensis is important for lambic beer fermentation but is considered a spoilage yeast in wine fermentation. ...
Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines.
Nunes de Lima A, Magalhães R, Campos FM, Couto JA. Nunes de Lima A, et al. Food Microbiol. 2021 Feb;93:103617. doi: 10.1016/j.fm.2020.103617. Epub 2020 Aug 7. Food Microbiol. 2021. PMID: 32912588
These compounds are produced from the metabolism of hydroxycinnamic acids, mainly by the yeasts Brettanomyces/Dekkera. Relevant data, potentially useful to support decisions on how to manage the risk of contamination of wines by Brettanomyces/Dekkera, according to t …
These compounds are produced from the metabolism of hydroxycinnamic acids, mainly by the yeasts Brettanomyces/Dekkera. Relevant data, …
303 results