title: The wine and beer yeast Dekkera bruxellensis.
abstract: Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history.
authors.affiliation: Department of Biology, Lund University, Sölvegatan 35, Lund, SE-223 62, Sweden.
authors.forename: Anna Judith
authors.initials: AJ
authors.lastname: Schifferdecker
authors.forename: Sofia
authors.initials: S
authors.lastname: Dashko
authors.forename: Olena P
authors.initials: OP
authors.lastname: Ishchuk
authors.forename: Jure
authors.initials: J
authors.lastname: Piškur
mesh_terms: D001515:Beer / Q000032:analysis / Q000382:microbiology*; D001530:Belgium; D055167:Dekkera / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism*; D005285:Fermentation; D005827:Genetics, Microbial; D060847:Metabolic Engineering / Q000379:methods; D053858:Metabolic Networks and Pathways / Q000235:genetics; D008967:Molecular Biology; D014920:Wine / Q000032:analysis / Q000382:microbiology*
keywords: beer; bioethanol; food sciences; genomics; wine; yeast