The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium.

摘要: The wine matrix contains limited carbon compounds to sustain microbial life. Brettanomyces bruxellensis is one of very few yeast species that has adapted this environment. Indeed, the presence growth-inhibiting and conditions do not prevent its proliferation. Literature regarding nutritional requirements surprisingly poor, given observation B. bruxellensis produces biomass with apparently less nutrients than other yeasts. In study, various sources were screened in a synthetic medium, under anaerobic semi-aerobic growth conditions, order determine which assimilates. Slight differences observed between strains but overall, produced from consumed specific regardless oxygen conditions. Upon initial consumption simple sugars, was able remain viable, by concurrently utilising ethanol (only oxygen) malic acid. Although initially beneficial, found detrimental long term. Formation volatile phenols occurred during sugars as mechanism help correct redox imbalance. study confirms survive using amount nutrients, making challenge for winemakers.