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Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level

Duckitt, Edward (Stellenbosch : Stellenbosch University, 2012-03)

ENGLISH ABSTRACT: The yeast Brettanomyces was isolated from beer in 1904 and associated with wine thereafter. A sporulating form, Dekkera, was discovered later. Brettanomyces bruxellensis produces high levels of volatile ...