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''Use this page for rough drafts.''
 
''Use this page for rough drafts.''
=Milk The Funk=
 
[[File:Etfbarrels.jpg|thumbnail|right|Brett Saison from Brandon Jones at Embrace the Funk]]
 
[https://www.facebook.com/groups/MilkTheFunk Milk the Funk (MTF)] began as a Facebook group to get home brewers interested in more advanced and “funky” topics talking on March 6, 2013. Since its inception, Milk the Funk is becoming a communal authority on alternative yeast and bacteria fermentation with an emphasis in alternative brewing techniques.
 
 
Similar to Wikipedia’s purpose to benefit readers by acting as an encyclopedia (a comprehensive written compendium that contains information on all branches of knowledge). Milk the Funk Wiki will provide a more focused and controlled narrative on alternative yeast and bacteria fermentation with an emphasis in alternative brewing techniques. We also wish to provide industry knowledge by providing brewery bios of breweries experimenting in the same subject that wish to participate.  This Wiki is an early work in progress, but information will be continually added as it is received. YOU are what will make this Wiki successful!
 
 
See [[Milk_the_Funk|Who Are We?]] for more about the Milk The Funk group, and who contributes to this wiki. 
 
 
<br />
 
 
=Table of Contents=
 
To begin navigating this Wiki, use the search text box in the upper right to search for specific subjects, or use the following pages to help navigate:
 
 
<big>
 
* [[Table of Contents]]
 
* [[Special:Categories|Categories Page]]
 
* [[Special:AllPages|All Pages]]
 
* [[Special:RecentChanges|Recent Changes]]
 
* [[Special:Statistics|Stats Page]]
 
</big>
 
 
<br />
 
 
=Regarding Referencing Style=
 
Our general practice is to provide references for information presented on this wiki.  We will cite scientific publications or other reliable published sources when possible.  However, due to the nature and current status of this craft, there are various potentially helpful sources of information that are not or cannot be published.  Because of this we occasionally reference the personal experiences of our members, citing either blogs and other online articles, or posts to the Milk The Funk Facebook page. We leave it to the reader to decide whether the information in such references is valid. (Note that when a reference links to the MTF Facebook page, wiki readers will not be able to access the source unless they are members of the group on Facebook.)
 
 
We generally use [https://en.wikipedia.org/wiki/Wikipedia:Inline_citation Wikipedia's inline citation method of referencing]. Specifically, we use the full numbered footnotes style, otherwise known as "Shortened notes".  Hyperlinked numbers will appear inline as superscripts following a sentence or paragraph, and will link directly to footnotes at the bottom of the page which contain the full citation.  Due to the limited number of wiki editors and the limited time that they volunteer to write for this wiki, references may not be ideally formatted, but they should always give enough information so that readers can track down the references themselves.  If a particular sentence does not have an inline superscript number reference, look for it at the end of the paragraph or after successive sentences.  Feel free to contact the [[Milk_the_Funk|wiki editors]] with any questions or concerns regarding any references. 
 
 
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=Contributors of the Wiki - Please Read=
 
When creating new pages or adding to existing pages, think about why you are creating it and if the topic/page you are introducing should be included in a more general topic.
 
  
Just a tip.  We don't want a bunch of little bits and pieces of information scattered far and wide.  So, give a little thought and plan your page creation(s) well.
 
'''Please read the [[Wiki Page Format and Structure Standards]]'''.
 
  
Thanks!!!
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===Environment and Survival===
 +
''Brettanomyces'' has been thought to occur naturally on the skins of fruit such as apples and grapes. However, there are only a handful of reports of ''Brettanomyces'' being identified on the skins of fruit <ref>[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.154 Lentz, M., Putzke, T., Hessler, R. and Luman, E. (2014), Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential, J. Inst. Brew., 120: 559– 564. DOI: 10.1002/jib.154.]</ref><ref name="Comitini">[https://www.frontiersin.org/articles/10.3389/fmicb.2019.00415/abstract Occurrence of Brettanomyces bruxellensis on grape berries and in related winemaking cellar.  Francesca Comitini, Lucia Oro, Laura Canonico, Valentina Marinelli, Maurizio Ciani.  2019. DOI: 10.3389/fmicb.2019.00415.]</ref><ref name="Renouf_2007">[https://www.sciencedirect.com/science/article/pii/S0944501306000231?via%3Dihub Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries.  Vincent Renouf, Aline Lonvaud-Funel.  2007.  DOI: https://doi.org/10.1016/j.micres.2006.02.006.]</ref>. In contrast, there are also studies that indicate ''Brettanomyces'' only being found during or after food processing, which indicates that the processing equipment may be the primary source for the ''Brettanomyces''. Although it is generally thought that ''Brettanomyces'' originates from the skins of fruit, in general, there is also a lack of direct evidence that ''Brettanomyces'' occurs in abundance naturally on fruit skins. In addition, ''Brettanomyces'' has been isolated from the surfaces of equipment in wineries and breweries <ref name="smith_divol_2016" /><ref name="Schifferdecker" /><ref name="Loureiro_2003">[https://www.ncbi.nlm.nih.gov/pubmed/12892920 Spoilage yeasts in the wine industry.  Loureiro V, Malfeito-Ferreira M.  2003.]</ref><ref name="Steensels" /><ref name="Barata_2008">[https://www.ncbi.nlm.nih.gov/pubmed/18077036 Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide. f Barata A, Caldeira J, Botelheiro R, Pagliara D, Malfeito-Ferreira M, Loureiro V.  2008.]</ref> (Table 1). For example, an ongoing survey of wild yeasts in most of the US which isolated nearly 2,000 isolates with 262 unique species has not yet found a single occurrence of ''Brettanomyces'' in the wild (so far they have only surveyed non-human inhabited wild areas of the US and Alaska; substrates sampled included leaves, soil, bark, moss, mushrooms, needles, pine cones, twigs/wood, and other plant matter) <ref>[https://www.biorxiv.org/content/10.1101/2021.07.13.452236v1  Substrate, temperature, and geographical patterns among nearly 2,000 natural yeast isolates. William J. Spurley, Kaitlin J. Fisher, Quinn K. Langdon, Kelly V. Buh, Martin Jarzyna, Max A. B. Haase, Kayla Sylvester, Ryan V. Moriarty, Daniel Rodriguez, Angela Sheddan, Sarah Wright, Lisa Sorlie, Amanda Beth Hulfachor, Dana A. Opulente, Chris Todd Hittinger. bioRxiv 2021.07.13.452236; doi: https://doi.org/10.1101/2021.07.13.452236.]</ref>. It is also thought to disperse via fruit-flies (called "vectors" in the scientific literature), similar to how ''Saccharomyces'' travels, although direct evidence for this has only been reported rarely and only on fruit-flies in wineries that are likely to come into contact with equipment/food/waste that is already contaminated with ''Brettanomyces'' <ref>[https://youtu.be/G2nhUM5PIrg?t=309 Dr. Bryan Heit. BotB - Where (Do) The Wild Brettanomyces Roam?. ~5 mins in. Retrieved 07/10/2022.]</ref><ref name="Renouf_2007" /><ref name="Steensels">[http://www.sciencedirect.com/science/article/pii/S0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations.  Jan Steensels, Luk Daenen, Philippe Malcorps, Guy Derdelinckx, Hubert Verachtert, Kevin J. Verstrepen. International Journal of Food Microbiology Volume 206, 3 August 2015, Pages 24–38.]</ref><ref name="Barata_2008" /><ref name="Loureiro_2003" />. ''Brettanomyces'' is known to be difficult to grow in a lab due to slow growth, specific nutrient requirements, or perhaps because of a "VBNC" state (see [[Wild_Yeast_Isolation#Wild_Brettanomyces|Wild ''Brettanomyces'']] for more information), which may account for the lack of evidence for fruit being the primary natural habitat for ''Brettanomyces''. More recently, techniques have been invented to more easily isolate and grow ''Brettanomyces'' <ref name="Renouf_2007" /><ref name="Comitini" />. There is also significant evidence that the natural habitat of ''Brettanomyces'' might actually be the root systems of certain plants, known as the [https://www.nature.com/scitable/knowledge/library/the-rhizosphere-roots-soil-and-67500617/ "rhizosphere"]. The rhizosphere refers to the complex symbiotic community of microbe populations that live on or around the root system of plants. Wild strains of ''Brettanomyces'' have been found in the root systems of dill, common beans, sunflowers, maize, corn, jute, cassava, and grey mangroves found in the estuaries of Indonesia <ref>[https://onlinelibrary.wiley.com/doi/abs/10.1111/aab.12309 Weisany, W., Raei, Y., Salmasi, S., Sohrabi, Y. and Ghassemi-Golezani, K. (2016), Arbuscular mycorrhizal fungi induced changes in rhizosphere, essential oil and mineral nutrients uptake in dill/common bean intercropping system. Ann Appl Biol, 169: 384-397. https://doi.org/10.1111/aab.12309.]</ref><ref>[https://archive.aessweb.com/index.php/5003/article/view/3333 I.O, S. ., & G.P, O. . (2012). Diversity of Fungal Populations in Soils Cultivated With Cassava Cultivar TMS 98/0505. Journal of Asian Scientific Research, 2(3), 116–123. Retrieved from https://archive.aessweb.com/index.php/5003/article/view/3333.]</ref><ref>[https://www.ajol.info/index.php/swj/article/view/149513 Rhizosphere and non-rhizosphere soil mycoflora of Corchorus olitorius (Jute). G.S. Olahan, I.O. Sule, T Garuba, Y.A. Salawu. Science World Journal. 2016.]</ref><ref>[https://ojs.unud.ac.id/index.php/jbb/article/view/36023 NOERFITRYANI, Noerfitryani; HAMZAH, Hamzah. THE EXISTENCE OF ENTOMOPATHOGENIC FUNGI ON RICE PLANTS RHIZOSPHERE. International Journal of Biosciences and Biotechnology, p. 12-24, dec. 2017. ISSN 2655-9994. doi: https://doi.org/10.24843/IJBB.2017.v05.i01.p02.]</ref><ref>[https://www.sciencedirect.com/science/article/abs/pii/S2452219818300259 Marcela Sarabia, Saila Cazares, Antonio González-Rodríguez, Francisco Mora, Yazmín Carreón-Abud, John Larsen, Plant growth promotion traits of rhizosphere yeasts and their response to soil characteristics and crop cycle in maize agroecosystems, Rhizosphere, Volume 6, 2018, Pages 67-73, ISSN 2452-2198, https://doi.org/10.1016/j.rhisph.2018.04.002.]</ref><ref>[https://www.sciencedirect.com/science/article/abs/pii/S1049964419303238 Nivien A. Nafady, Mohamed Hashem, Elhagag A. Hassan, Hoda A.M. Ahmed, Saad A. Alamri. The combined effect of arbuscular mycorrhizae and plant-growth-promoting yeast improves sunflower defense against Macrophomina phaseolina diseases. Biological Control. Volume 138, 2019, 104049. ISSN 1049-9644, https://doi.org/10.1016/j.biocontrol.2019.104049.]</ref><ref>[http://ejurnal.its.ac.id/index.php/sains_seni/article/view/5613 Isolation and Characterization of Yeast from Rhizosphere Avicennia Marina Wonorejo. Sitatun Zunaidah, Nur Hidayatul Alami. 2014. DOI: 10.12962/j23373520.v3i1.5613.]</ref>. See Dr. Bryan Heit's video [https://www.youtube.com/watch?v=G2nhUM5PIrg "Where (Do) The Wild Brettanomyces Roam?"] and [https://www.facebook.com/groups/MilkTheFunk/posts/5940213029340195 his comments in Milk The Funk], as well as [https://www.youtube.com/watch?v=BrR7G_YyfmA "Philip Poole. Plant Control of the Rhizosphere Microbiome"]. For documented isolation attempts from plant rhizospheres, see [[Wild_Yeast_Isolation#Wild_Brettanomyces|Wild Yeast Isolation]].

Latest revision as of 21:21, 26 March 2023


Use this page for rough drafts.


Environment and Survival

Brettanomyces has been thought to occur naturally on the skins of fruit such as apples and grapes. However, there are only a handful of reports of Brettanomyces being identified on the skins of fruit [1][2][3]. In contrast, there are also studies that indicate Brettanomyces only being found during or after food processing, which indicates that the processing equipment may be the primary source for the Brettanomyces. Although it is generally thought that Brettanomyces originates from the skins of fruit, in general, there is also a lack of direct evidence that Brettanomyces occurs in abundance naturally on fruit skins. In addition, Brettanomyces has been isolated from the surfaces of equipment in wineries and breweries [4][5][6][7][8] (Table 1). For example, an ongoing survey of wild yeasts in most of the US which isolated nearly 2,000 isolates with 262 unique species has not yet found a single occurrence of Brettanomyces in the wild (so far they have only surveyed non-human inhabited wild areas of the US and Alaska; substrates sampled included leaves, soil, bark, moss, mushrooms, needles, pine cones, twigs/wood, and other plant matter) [9]. It is also thought to disperse via fruit-flies (called "vectors" in the scientific literature), similar to how Saccharomyces travels, although direct evidence for this has only been reported rarely and only on fruit-flies in wineries that are likely to come into contact with equipment/food/waste that is already contaminated with Brettanomyces [10][3][7][8][6]. Brettanomyces is known to be difficult to grow in a lab due to slow growth, specific nutrient requirements, or perhaps because of a "VBNC" state (see Wild Brettanomyces for more information), which may account for the lack of evidence for fruit being the primary natural habitat for Brettanomyces. More recently, techniques have been invented to more easily isolate and grow Brettanomyces [3][2]. There is also significant evidence that the natural habitat of Brettanomyces might actually be the root systems of certain plants, known as the "rhizosphere". The rhizosphere refers to the complex symbiotic community of microbe populations that live on or around the root system of plants. Wild strains of Brettanomyces have been found in the root systems of dill, common beans, sunflowers, maize, corn, jute, cassava, and grey mangroves found in the estuaries of Indonesia [11][12][13][14][15][16][17]. See Dr. Bryan Heit's video "Where (Do) The Wild Brettanomyces Roam?" and his comments in Milk The Funk, as well as "Philip Poole. Plant Control of the Rhizosphere Microbiome". For documented isolation attempts from plant rhizospheres, see Wild Yeast Isolation.
  1. Lentz, M., Putzke, T., Hessler, R. and Luman, E. (2014), Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential, J. Inst. Brew., 120: 559– 564. DOI: 10.1002/jib.154.
  2. 2.0 2.1 Occurrence of Brettanomyces bruxellensis on grape berries and in related winemaking cellar. Francesca Comitini, Lucia Oro, Laura Canonico, Valentina Marinelli, Maurizio Ciani. 2019. DOI: 10.3389/fmicb.2019.00415.
  3. 3.0 3.1 3.2 Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries. Vincent Renouf, Aline Lonvaud-Funel. 2007. DOI: https://doi.org/10.1016/j.micres.2006.02.006.
  4. Cite error: Invalid <ref> tag; no text was provided for refs named smith_divol_2016
  5. Cite error: Invalid <ref> tag; no text was provided for refs named Schifferdecker
  6. 6.0 6.1 Spoilage yeasts in the wine industry. Loureiro V, Malfeito-Ferreira M. 2003.
  7. 7.0 7.1 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations. Jan Steensels, Luk Daenen, Philippe Malcorps, Guy Derdelinckx, Hubert Verachtert, Kevin J. Verstrepen. International Journal of Food Microbiology Volume 206, 3 August 2015, Pages 24–38.
  8. 8.0 8.1 Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide. f Barata A, Caldeira J, Botelheiro R, Pagliara D, Malfeito-Ferreira M, Loureiro V. 2008.
  9. Substrate, temperature, and geographical patterns among nearly 2,000 natural yeast isolates. William J. Spurley, Kaitlin J. Fisher, Quinn K. Langdon, Kelly V. Buh, Martin Jarzyna, Max A. B. Haase, Kayla Sylvester, Ryan V. Moriarty, Daniel Rodriguez, Angela Sheddan, Sarah Wright, Lisa Sorlie, Amanda Beth Hulfachor, Dana A. Opulente, Chris Todd Hittinger. bioRxiv 2021.07.13.452236; doi: https://doi.org/10.1101/2021.07.13.452236.
  10. Dr. Bryan Heit. BotB - Where (Do) The Wild Brettanomyces Roam?. ~5 mins in. Retrieved 07/10/2022.
  11. Weisany, W., Raei, Y., Salmasi, S., Sohrabi, Y. and Ghassemi-Golezani, K. (2016), Arbuscular mycorrhizal fungi induced changes in rhizosphere, essential oil and mineral nutrients uptake in dill/common bean intercropping system. Ann Appl Biol, 169: 384-397. https://doi.org/10.1111/aab.12309.
  12. I.O, S. ., & G.P, O. . (2012). Diversity of Fungal Populations in Soils Cultivated With Cassava Cultivar TMS 98/0505. Journal of Asian Scientific Research, 2(3), 116–123. Retrieved from https://archive.aessweb.com/index.php/5003/article/view/3333.
  13. Rhizosphere and non-rhizosphere soil mycoflora of Corchorus olitorius (Jute). G.S. Olahan, I.O. Sule, T Garuba, Y.A. Salawu. Science World Journal. 2016.
  14. NOERFITRYANI, Noerfitryani; HAMZAH, Hamzah. THE EXISTENCE OF ENTOMOPATHOGENIC FUNGI ON RICE PLANTS RHIZOSPHERE. International Journal of Biosciences and Biotechnology, p. 12-24, dec. 2017. ISSN 2655-9994. doi: https://doi.org/10.24843/IJBB.2017.v05.i01.p02.
  15. Marcela Sarabia, Saila Cazares, Antonio González-Rodríguez, Francisco Mora, Yazmín Carreón-Abud, John Larsen, Plant growth promotion traits of rhizosphere yeasts and their response to soil characteristics and crop cycle in maize agroecosystems, Rhizosphere, Volume 6, 2018, Pages 67-73, ISSN 2452-2198, https://doi.org/10.1016/j.rhisph.2018.04.002.
  16. Nivien A. Nafady, Mohamed Hashem, Elhagag A. Hassan, Hoda A.M. Ahmed, Saad A. Alamri. The combined effect of arbuscular mycorrhizae and plant-growth-promoting yeast improves sunflower defense against Macrophomina phaseolina diseases. Biological Control. Volume 138, 2019, 104049. ISSN 1049-9644, https://doi.org/10.1016/j.biocontrol.2019.104049.
  17. Isolation and Characterization of Yeast from Rhizosphere Avicennia Marina Wonorejo. Sitatun Zunaidah, Nur Hidayatul Alami. 2014. DOI: 10.12962/j23373520.v3i1.5613.