13,585
edits
Changes
no edit summary
Renouf et al. (2007) and Comitini et al. (2019) demonstrated that an "enrichment ''Brettanomyces bruxellensis''" media called EBB is more efficient at first growing up ''Brettanomyces'' before trying to culture it on DBDM. ''Brettanomyces'' was allowed to grow for 80 days in the EBB media, and then streaked onto DBDM for selection for ''Brettanomyces'' (other wild yeast such as ''Hanseniaspora'' and ''Pichia'' grew much more readily than ''Brettanomyces'' that was cultured from wine grapes) <ref>[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><ref>[https://www.frontiersin.org/articles/10.3389/fmicb.2019.00415/abstract Occurrence of Brettanomyces bruxellensis on grape berries and in related winemaking cellar. Francesca Comitini1, Lucia Oro, Laura Canonico, Valentina Marinelli, Maurizio Ciani. 2019. DOI: 10.3389/fmicb.2019.00415.]</ref>.
Due to the slow growth of ''Brettanomyces'' on traditional growth media, a new technique called ''indirect impedance'', which utilizes electrical currents to measure the impedance of the electricity caused by microorganisms, has been proposed as a way to detect ''Brettanomyces'' in wine <ref>[https://www.mdpi.com/2673-8007/1/2/24 van Wyk, S.; Silva, F.V.M. Enumeration of Brettanomyces in Wine Using Impedance. Appl. Microbiol. 2021, 1, 352-360. https://doi.org/10.3390/applmicrobiol1020024.]</ref>.
See also: [[Wild_Yeast_Isolation#Wild_Brettanomyces|Wild Isolation of ''Brettanomyces'']].