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update to vitamins
Sulfite and SO<sub>2</sub> inhibits the growth of ''Brettanomyces'', and is often used in the wine industry to prevent the growth of ''Brettanomyces'' (some wineries have identified small amounts of flavors from ''Brettanomyces'' as being beneficial to certain wine styles, and is said to increase the complexity and impart an aged character in young wines <ref name="smith_divol_2016"></ref>) <ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2012.00702.x/abstract Removal of Brettanomyces Bruxellensis from Red Wine Using Membrane Filtration. Umiker, Descenzo, Lee, and Edwards. 04/24/2012.]</ref>. However, it has been shown that wine strains of ''B. bruxellensis'' could survive dosages of up to 1 mg/L of SO<sub>2</sub>, and the very high dosage of 2.1 mg/L was needed to kill ''Brettanomyces'' in wine <ref name="Agnolucci_2017" />. This dosage of SO<sub>2</sub> is beyond legal limits and has negative effects on wine. The tolerance of SO<sub>2</sub> of strains of ''Brettanomyces'' found in beer is lower than those found in wine strains. Some strains of ''Candida pyralidae'', ''Wickerhamomyces anomalus'', ''Kluyveromyces wickeramii'', ''Torulaspora delbrueckii'' and ''Pichia membranifaciens'' have been found to produce toxin that inhibits ''Brettanomyces'', and these toxins have been proposed as an alternative to SO<sub>2</sub> as a way to kill ''Brettanomyces'' (killer wine strains of ''Saccharomyces cerevisiae'' do not kill ''Brettanomyces''; see [[Saccharomyces#Killer_Wine_Yeast|Killer Wine Yeast]] for more information). [http://www.laboratoriosenosan.com/en/effectiveness-of-kaolin-silver-complex/ Kaolin silver complex (KAgC)] has been found to inhibit ''Brettanomyces'' and acetic acid bacteria in wine when used in legal dosages, and has been proposed as a replacement for SO<sub>2</sub> or to minimize the use of SO<sub>2</sub> <ref>[https://www.ncbi.nlm.nih.gov/pubmed/29666535?dopt=Abstract Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine. Izquierdo-Cañas PM, López-Martín R, García-Romero E, González-Arenzana L, Mínguez-Sanz S, Chatonnet P, Palacios-García A, Puig-Pujol A. 2018. DOI: 10.1007/s13197-018-3097-y.]</ref>.
The addition of vitamins can have a positive impact on ''Brettanomyces'' growth. For example, while ''Brettanomyces'' does not need riboflavin (vitamin B2) or thiamine (vitamin B1) in order to grow, the presence of either or both of these two vitamins encourages ''Brettanomyces'' growth <ref>[http://onlinelibrary.wiley.com/doi/10.1002/jib.385/full The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer. Barry Hucker, Melinda Christophersen, Frank Vriesekoop. 2017.]</ref>. Other vitamins such as p-aminobenzoic acid (PABA), folic acid (vitamin B9), nicotinic acid (vitamin B3), pantothenic acid (vitamin B5) are also not required for most strains of ''Brettanomyces'' to grow. The presence of alcohol can increase the dependence on vitamins for some strains of ''Brettanomyces'' to grow. For example, Myo-inositol (vitamin B8) and thiamine (vitamin B1) were required by two strains of ''B. bruxellensis'' when grown in 10% ethanol but not in 0% ethanol. Biotin (vitamin B7) is the one exception, and it was found that the lack of biotin inhibited the growth of some strains of ''B. bruxellensis''. Other studies contradict these previously mentioned findings, showing that thiamine was not required by the strains of ''B. bruxellensis'' tested, that pyridoxine was required, and biotin was not required. These discrepancies between scientific studies are probably due to the genetic differences between the strains selected, the growth media chosen by the scientists, and/or the growth conditions <ref>[http://www.mdpi.com/2311-5637/2/3/17 Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine. Nicolas H. von Cosmos and Charles G. Edwards. 2016.]</ref>.
==''Brettanomyces'' Metabolism==