Abstract
Although mainly known for their role in wine spoilage, Brettanomyces
yeasts have been increasingly recognized as having beneficial effects on fermented
beverages. These microorganisms can, for instance, increase flavor complexity, a
property that can be controlled by understanding the physiological, genetic, and
biochemical traits of Brettanomyces species in fermentation processes. Moreover, their
genetic diversity, exceptional stress and low-pH tolerance, and peculiar metabolism
suggest great potential for bioethanol production. This chapter summarizes the most
notable features of Brettanomyces, briefly highlights recent insights into their genetic
characteristics, and discusses potential applications in industrial fermentation
processes, such as for the production of specialty beers, wines, and bioethanol.
Keywords: Acetic acid, Aroma, Beer, Bioethanol, Bioprocess, Crabtree effect, Custers effect, Fermentation, Oak barrel, Off-flavor, Spoilage yeast, Volatile phenol, Wine.
Related Books
Industrial Applications of Soil Microbes
Industrial Applications of Soil Microbes
Industrial Applications of Soil Microbes
Biomarkers in Medicine
Biopolymers Towards Green and Sustainable Development
Algal Biotechnology for Fuel Applications
The Wax Moth: A Problem or a Solution?
Taurine and the Mitochondrion: Applications in the Pharmacotherapy of Human Diseases
An Introduction to Mycosporine-Like Amino Acids
Bioremediation for Environmental Pollutants