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PrintTaxon Name
Brettanomyces bruxellensis Kuff. & Van Laer
Accession number
6707
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 10563; CBS 75; CCRC 21519; IFO 0797; NRRL Y-1413; VKM Y-27
Risk Group
1
GMO
No
Status of the strain
Isotype of Dekkera lambica F.-L. Lee & Jong; Isotype of Brettanomyces lambicus Kufferath & van Laer
Isolation source
sediment of lambic beer
Received from
Yarrow – CBS, Delft, The Netherlands
Date of deposit
18/09/1990
LSU (D1/D2)
GenBank AY969050
ITS1&2
GenBank AF043502
Recommended growth temperature
25°C
Recommended growth medium
YPDA+CaCO3 (Yeast Extract Peptone Glucose Agar with addition of CaCO3)
References
McArthur, Clark-Walker. Mitochondrial DNA size diversity in the Dekkera/Brettanomyces yeasts. Curr.Genet (1983), 7: 29-35 DOI: 10.1007/BF00365677
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
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
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