Brettanomyces claussenii
| Brettanomyces claussenii | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Phylum: | Ascomycota |
| Subphylum: | Saccharomycotina |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Brettanomyces |
| Species: | B. claussenii |
| Binomial name | |
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Brettanomyces claussenii |
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Brettanomyces claussenii (anamorph of Dekkera claussenii) is a wild yeast of the genus Brettanomyces which has a negative Pasteur effect. It and Brettanomyces Anomalus share identical mtDNA. In the wild, it is found on the skins of fruit. It has been shown to be useful for wine and beer fermentation as well as ethanol production.
Brettanomyces claussenii was first isolated by N. Hjelte Claussen at the New Carlsberg Brewery in 1904 while he was investigating the causes of spoilage in English ale. He named the genus Brettanomyces, which is Greek for British Fungus. For the most part Bretanomyces is viewed as a contaminant, as it forms compounds that lead to 'off-flavors in both wine and beer. However, several wines and beers use strains of Brettanomyces in low concentrations in order to achieve the desired taste.
Brettanomyces claussenii is used for brewing beer. Originally isolated from strong English stock beer, it is a key component in some Belgian ales and sour beers. It is said that fermentation with Brettanomyces claussenii will help a beer achieve English character.
An alternative theory is that Professor Claussen named "Brettanomyces" after his 'beloved' Brittany, not Britain. A Guide To Craft Brewing by John Alexander: 170.
Brettanomyces claussenii is a yeast in the kingdom fungi, the phylum ascomycota and the subphylum saccharomycotina, the so-called true yeasts. Yeasts in this subphylum reproduce asexually through budding. Baker’s yeast and Brewer’s yeast are in saccharomycotina as well.
The genus Dekkera can be used interchangeably with Brettanomyces when describing species; Dekkera are the telemorphic (spore-forming) versions of the Brettanomyces species. Dekkera claussenii differs from other Dekkera species in its lack of blastese and inability to ferment lactose.
Examination of the Mitochondrial DNA of the genus Brettanomyces showed identical genomes in three pairs of species: Dekkera bruxellensis/Brettanomyces lambicus, Brettanomyces abstinens/Brettanomyces custerianus and Brettanomyces anomalus/Brettanomyces clausenii. It is suspected that the genus Dekkera has similar taxonomical redundancies.
Brettanomyces claussenii is used for a variety of purposes. As a yeast, it is able to ferment cereals and fruits to produce beers and wines with unique flavor profiles. Brettanomyces claussenii can ferment a variety of other substances as well.
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Wikipedia