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Added a couple of papers and an intro statement
==Brettanomyces==
Much of the scientific research done to date on ''Brettanomyces'' approaches the yeast from the view point of wine production and treating the yeast as a spoilage organism. These papers can still be useful to brewers interested in using Brett while recognizing the possible preconceptions and biases held by the authors. Other groups, notably those led by a couple of Belgian researchers as well as Chad Yakobson, have studied Brett from the viewpoint of a desired component in certain beer fermentations.
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| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/full Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 ||
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| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast] || Harris, Ford Jiranek, Grbin|| 2009 ||
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| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Genome Survey Sequencing of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti|| 2009 ||
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| [http://link.springer.com/article/10.1007/s00253-007-1328-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media] || Harris, Ford Jiranek, Grbin|| 2008 ||
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| [http://aem.asm.org/content/59/8/2352.short Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus] || Shantha Kumara, De Cort, Verachtert|| 1993 ||