|
gptkbp:instanceOf
|
gptkb:yeast
|
|
gptkbp:affectsFlavor
|
smoky aroma
barnyard aroma
medicinal aroma
|
|
gptkbp:allows
|
high alcohol
low pH
low nutrient environments
|
|
gptkbp:class
|
gptkb:Saccharomycetes
|
|
gptkbp:describedBy
|
H.J. van der Walt & D. Yarrow
|
|
gptkbp:describedYear
|
1974
|
|
gptkbp:domain
|
gptkb:Eukaryota
|
|
gptkbp:family
|
gptkb:Saccharomycetaceae
|
|
gptkbp:foundIn
|
gptkb:beer
gptkb:wine
|
|
gptkbp:genus
|
gptkb:Dekkera
|
|
gptkbp:growthMedium
|
aerobic
anaerobic
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Dekkera bruxellensis
|
|
gptkbp:order
|
gptkb:Saccharomycetales
|
|
gptkbp:pathogenicTo
|
not known to be pathogenic to humans
|
|
gptkbp:phylum
|
gptkb:Ascomycota
|
|
gptkbp:produces
|
4-ethylguaiacol
4-ethylphenol
|
|
gptkbp:reproduction
|
budding
ascospore formation
|
|
gptkbp:role
|
fermentation
spoilage of alcoholic beverages
|
|
gptkbp:shape
|
elongated
|
|
gptkbp:studiedBy
|
bioethanol production
industrial fermentation
|
|
gptkbp:synonym
|
Brettanomyces bruxellensis
|
|
gptkbp:taxonRank
|
gptkb:species
|
|
gptkbp:usedIn
|
gueuze beer production
lambic beer production
|
|
gptkbp:bfsParent
|
gptkb:Dekkera
|
|
gptkbp:bfsLayer
|
8
|