Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

Kombucha is a fermented tea. Here we investigate the fermentation kinetics, metabolite
production, microbiome and potential health promoting properties of three different …

Brettanomyces spp. is an indigenous yeast that can grow during wine fermentation and
impact its flavor. The characteristic flavor is often described as phenolic/medicinal, spices …

Lambic beers are beers produced through spontaneous fermentation and maturation in
wooden barrels. The production process of lambic beers differs from the production …

Acidic beers, such as Belgian lambic beers and American and other coolship ales, are
becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes …

Human‐associated microorganisms are ideal models to study the impact of environmental
changes on species evolution and adaptation because of their small genome, short …

Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis
has remained poorly understood at the genetic level. In this study we describe whole …

Wine spoilage associated with Brettanomyces bruxellensis is a major concern for
winemakers. An effective and reliable method to control the proliferation of this yeast is …

Brettanomyces bruxellensis is a unicellular fungus of increasing industrial and scientific
interest over the past 15 years. Previous studies revealed high genotypic diversity amongst …