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PrintTaxon Name
Brettanomyces bruxellensis Kuff. & Van Laer
Accession number
6705
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 34448; CBS 73; CCRC 21518; IFO 1587; VKM Y-20 73
Risk Group
1
GMO
No
Status of the strain
Isotype of Mycotorula intermedia Krumbholz & Tauschanoff
Isolation source
grape must
Isolation Locality
FRA – France
Received from
Yarrow – CBS, Delft, The Netherlands
Date of deposit
18/09/1990
LSU (D1/D2)
GenBank AY969048; Brettanomyces_bruxellensis_DBVPG6705_D1D2 AGAGCCCAAATTTGAAATCGGGCAACCGAGTTGTAATTTGGAGACGGGACACTAGAGAGG
AGGAAGGCGATTAAGTGCCTTGGAACAGGCTGCCGTAGAGGGTGAGAGCCCCGTGAATCG
CTGGAGACCGATCAATTAGTGCCCGCCGAAGAGTCGAGTTGTTTGGGAATGCAGCTCTAA
GTGGGTGGTATATTCCATCTAAGGCTAAATATTAGCGAGAGACCGATAGCAAACAAGTAC
AGTGATGGAAAGATGAAAAGAACTTTGGAAAGAGAGTGAAATAGTACGTGAAATTGTTGA
AAGGGAAGGGTATTTGATCCGACATGGTGTTTAGCAGCGGCCCGTTCCTCGTGGATGGGT
GCACCTGGTTTACACTGGGCCAGCATCGGTTCTGGGAGCCATATACGGGGTTCGTGAATG
TGGCCCTTCGATTCTGTCGGAGGGTGTTATAGCGCGGACATCTTGTGGCTAGCCGGGACC
GGGGACTGCGGTGACTTGTCACCAAGGATGCTGGCAGAACGAGCAAATACCACCCGTCTT
G
ITS1&2
GenBank AF043500; Brettanomyces_bruxellensis_DBVPG6705_ITS
ATAAAAATACATTAAATTTATTTAGTTTAGTCAAGAAAGAATTTTAAAACTTTCAACAAT
GGATCTCTTGGTTCTCGCGTCGATGAAGAGCGCAGCGAATTGCGATACTTAATGTGAATT
GCAGATTTTCGTGAATCATCGAGTTCTTGAACGCACATTGCGCCCTCTGGTATTCCGGAG
GGCATGCCTGTTTGAGCGTCATTTCCTTCTCACTTTTTAGTGGTTATGAGATTACACGAG
GGTGTTTTCTTCAAAGGGAAGAGGGGAGTGAGGGGATAATGATTTAAGGTTTCGGCCGTT
CATTATTTTTTTCTTCTCCCCCAATTATCAAGTTTGACCTCAAATCAGGTAGGAGGACCC
GCTGAACTTAAGCATATCAATAAGCGGAGGAAAAGAAACCAACAGGGATTGCCCCAGTAA
TGGCGAATGAAGCGGCAAGAGCCCAAATTTGAAATCGGGCAACCGAGTTGTAATTTGGAG
ACGGGACACTAGAGAGGAGGAAGGCGATTAAGTGCCTTGGAACAGGCTGCCGTAGAGGGT
GAGAGCCCCGTGAATCGCTGGAGACCGATCAATTAGTGCCCGCCGAAGAGTCGAGTTGTT
TGGGAATGCAGCTCTAAGTGGGTGGTATATTCCATCTAAGGCTAAATATTAGCGAGAGAC
CGATAGCAAACAAGTACAGTGATGGAAAGATGAAAAGAACTTTGGAAAGAGAGTGAAATA
GTACGTGAAATTGTTGAAAGGGAA
Recommended growth temperature
25°C
Recommended growth medium
YPDA+CaCO3 (Yeast Extract Peptone Glucose Agar with addition of CaCO3)
References
Mitrakul et al.. Discrimination of Brettanomyces/Dekkerayeast isolates from wine by using various DNA finger-printing methods. Food Microbiol. (1999), 16: 3-14 DOI: 10.1006/fmic.1998.0217
Smith et al.. Dekkera, Brettanomyces and Eeniella: Electrophoretic comparison of enzymes and DNA–DNA homology. Yeast (1990), 6: 299-310 DOI: 10.1002/yea.320060403
Krumbholz, Tauschanoff. Zentralbl.Bakteriol.Parasitenkd., Abt.II (1933), 88: 366-373
Smith et al.. Dekkera, Brettanomyces and Eeniella: Electrophoretic comparison of enzymes and DNA–DNA homology. Yeast (1990), 6: 299-310 DOI: 10.1002/yea.320060403
Krumbholz, Tauschanoff. Zentralbl.Bakteriol.Parasitenkd., Abt.II (1933), 88: 366-373
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