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PrintTaxon Name
Brettanomyces bruxellensis Kuff. & Van Laer
Accession number
6704
Form of supply
agar slant
Synonymous
Dekkera bruxellensis van der Walt, Brettanomyces bruxellensis var. bruxellensis , Brettanomyces lambicus Kuff. & Van Laer, Mycotorula intermedia Krumbholz & Tauschan., Brettanomyces bruxellensis var. non-membranaefaciens Custers, Brettanomyces custersii F
Restrictions on use
For research use only
Nagoya protocol compliance conditions
Not under the scope of the CBD and the Nagoya protocol
Other Collections numbers
ATCC 10560; CBS 72; DSM 70001; IFO 0677; NRRL Y-1411
Risk Group
1
GMO
No
Status of the strain
Isotype of Brettanomyces bruxellensis Kufferath & van Laer (designated Lodder & Kreger-van Rij 1952)
Isolation source
lambic beer
Isolation Locality
BEL – Belgium
Received from
David Yarrow – The Netherlands – Centraalbureau voor Schimmelcultures (CBS)
Date of deposit
18/09/1990
LSU (D1/D2)
GenBank AY964182
ITS1&2
GenBank AF043499
Recommended growth temperature
25°C
Recommended growth medium
YPDA+CaCO3 (Yeast Extract Peptone Glucose Agar with addition of CaCO3)
Jpapers
DOI Number: 10.1002/yea.320060403
Title: Dekkera, Brettanomyces and Eeniella: Electrophoretic comparison of enzymes and DNA–DNA homology
Authors: Smith et al.
Journal: Yeast
Year: 1990
Title: Dekkera, Brettanomyces and Eeniella: Electrophoretic comparison of enzymes and DNA–DNA homology
Authors: Smith et al.
Journal: Yeast
Year: 1990
DOI Number: 10.1006/fmic.1998.0217
Title: Discrimination of Brettanomyces/Dekkera yeast isolates from wine by using various DNA finger-printing methods
Authors: Mitrakul et al.
Journal: Food Microbiol.
Year: 1999
Title: Discrimination of Brettanomyces/Dekkera yeast isolates from wine by using various DNA finger-printing methods
Authors: Mitrakul et al.
Journal: Food Microbiol.
Year: 1999
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