ReviewYeast (Chichester, England)2014
The wine and beer yeast Dekkera bruxellensis.
Review in Yeast (Chichester, England), 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
41 citing papers in PubMed.
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha.Journal of microbiology and biotechnology · 2025Article
- Step-Wise Ethanol Adaptation Drives Cell-Wall Remodeling andMicroorganisms · 2025Article
- Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis.Current research in food science · 2025Article
- Relationships Among Origin, Genotype, and Oenological Traits ofInternational journal of molecular sciences · 2024Article
- What are the 100 most cited fungal genera?Studies in mycology · 2024Article
- Yeast Diversity in Honey and Pollen Samples from Stingless Bees in the State of Bahia, Brazil: Use of the MALDI-TOF MS/Genbank Proteomic Technique.Microorganisms · 2024Article
- The potential for Scotch Malt Whisky flavour diversification by yeast.FEMS yeast research · 2024Review
- Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications.AIMS microbiology · 2024Review
- Dung beetle-associated yeasts display multiple stress tolerance: a desirable trait of potential industrial strains.BMC microbiology · 2023Article
- Application ofFood science and biotechnology · 2023Article
- Impact of the acquired subgenome on the transcriptional landscape in Brettanomyces bruxellensis allopolyploids.G3 (Bethesda, Md.) · 2023Article
- TheFEMS microbes · 2023Article
- Screening for Volatile α-Unsaturated Ester-Producing Yeasts from the Feces of Wild Animals in South Africa.Life (Basel, Switzerland) · 2022Article
- Kombucha: Production and Microbiological Research.Foods (Basel, Switzerland) · 2022Review
- Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand.Current research in food science · 2022Article
- Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process.Frontiers in microbiology · 2022Article
- Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?Journal of fungi (Basel, Switzerland) · 2021Article
- New Insights on Volatile Components ofMolecules (Basel, Switzerland) · 2021Article
- Bioethanolic yeasts from dung beetles: tapping the potential of extremophilic yeasts for improvement of lignocellulolytic feedstock fermentation.Biotechnology for biofuels · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.