Utilization of nitrate abolishes the “Custers effect” in Dekkera bruxellensis and determines a different pattern of fermentation products

Quantitative aerobic physiology of the yeastDekkera bruxellensis, a major contaminant in bioethanol production plants

(2012) Fernanda Cristina Bezerra Leite et al.   FEMS YEAST RESEARCH

The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties

(2012) Jure Piškur et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physiological requirements for growth and competitiveness of Dekkera bruxellensis under oxygen-limited or anaerobic conditions

(2012) Johanna Blomqvist et al.   YEAST

The ability to use nitrate confers advantage to Dekkera bruxellensis over S. cerevisiae and can explain its adaptation to industrial fermentation processes

(2011) Will de Barros Pita et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae

(2011) Luciana Filgueira Pereira et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Fermentation of lignocellulosic hydrolysate by the alternative industrial ethanol yeast Dekkera bruxellensis

(2011) J. Blomqvist et al.   LETTERS IN APPLIED MICROBIOLOGY

Parallel evolution of the make–accumulate–consume strategy in Saccharomyces and Dekkera yeasts

(2011) Elżbieta Rozpędowska et al.   Nature Communications

Fermentation characteristics of Dekkera bruxellensis strains

(2010) Johanna Blomqvist et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Dekkera/Brettanomyces yeasts for ethanol production from renewable sources under oxygen-limited and low-pH conditions

(2010) Silvia Galafassi et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY