Statements (45)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:genus
|
| gptkbp:alternativeName |
Dekkera (teleomorph)
|
| gptkbp:canGrowOn |
low pH environments
alcoholic environments |
| gptkbp:cause |
barnyard aroma in beer
clove aroma in beer leather aroma in beer medicinal aroma in beer off-flavors in wine smoky aroma in beer spicy aroma in beer sweaty aroma in beer |
| gptkbp:class |
gptkb:Saccharomycetes
|
| gptkbp:commonName |
gptkb:Brett
|
| gptkbp:describedYear |
1904
|
| gptkbp:discoveredBy |
N. H. Claussen
|
| gptkbp:family |
gptkb:Pichiaceae
|
| gptkbp:foundIn |
gptkb:beer
gptkb:wine fermented beverages |
| gptkbp:genomeSize |
~13 Mb
|
| https://www.w3.org/2000/01/rdf-schema#label |
Brettanomyces
|
| gptkbp:kingdom |
gptkb:Fungi
|
| gptkbp:metabolism |
can ferment sugars to ethanol
|
| gptkbp:notableFor |
production of distinctive flavors in some beers
spoilage of wine and beer |
| gptkbp:notableSpecies |
Brettanomyces anomalus
Brettanomyces bruxellensis Brettanomyces custersianus Brettanomyces naardenensis Brettanomyces nanus |
| gptkbp:order |
gptkb:Saccharomycetales
|
| gptkbp:phylum |
gptkb:Ascomycota
|
| gptkbp:produces |
acetic acid
4-ethylguaiacol 4-ethylphenol ethyl phenols |
| gptkbp:relatedTo |
gptkb:Dekkera
|
| gptkbp:reproduction |
asexual
budding |
| gptkbp:typeSpecies |
Brettanomyces bruxellensis
|
| gptkbp:usedIn |
gueuze beer production
lambic beer production |
| gptkbp:bfsParent |
gptkb:Orval_Trappist_Ale
|
| gptkbp:bfsLayer |
7
|