Talk:Brettanomyces

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Brett as a person's name[edit]

I've added that Brett is a common boy's name to this page several times, and it's always been deleted. Why is this?

because "Brettanomyces" is not a common boy's name. Ben-w 05:33, 25 July 2006 (UTC)[reply]

WikiProject Food and drink Tagging[edit]

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Origin of name[edit]

The article says "The genus was discovered at the Carlsberg brewery in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales, hence the name." I don't get the connection. Was the term "brett" in use before the scientific name, or is it just a nickname for "Brettanomyces"? --Jorge Stolfi (talk) 15:28, 23 November 2009 (UTC)[reply]

Fixed. — goethean ॐ 15:41, 23 November 2009 (UTC)[reply]

Early Latin was "Brittania" for British, and in middle-ages Latin "Bretaigne".203.220.80.187 (talk) 04:23, 14 June 2016 (UTC)[reply]

Species of Brettanomyces[edit]

"lambicus" and "clausenni" are outdated names that have been replaced. There are 5 species of Brettanomyces as documented by Chad Yakobsen in the Brettanomyces project: http://www.brettanomycesproject.com/dissertation/introduction/ I deleted lambicus and clausseni from the list, however, it may be worthwile to add a discussion about those two old names, as people are likely to run into them in books and poorly researched articles. — Preceding unsigned comment added by 107.192.1.156 (talk) 03:05, 7 December 2013 (UTC)[reply]

Brettanomyces is claimed to produce acetic acid when oxygen is available. I suspect all yeasts do this, as they only strip sugar to get at the oxygen, for respiration. Brett produces side products that are unpleasant compared to modern selectively bred bugs, which is why it is considered a contaminant. Such flavors would not have been noticeable in old highly hopped dark beers.203.220.80.187 (talk) 04:30, 14 June 2016 (UTC)[reply]

spores or no spores[edit]

"Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast."

I think this needs some clearing up. Is it non-spore forming, or spore forming under some conditions? Also, as a homebrewer, I've never, ever, heard brett referred to as Dekkera. We may need some input from brewers and mycologists both. Yeast, in all its variations, is a very well studied thing in the world of alcohol production. — Preceding unsigned comment added by 74.138.221.221 (talk) 04:11, 8 August 2014 (UTC)[reply]

Dekkera is in all the older texts. It is the spore-forming teleomorph... — Preceding unsigned comment added by 50.174.164.182 (talk) 05:52, 10 March 2015 (UTC)[reply]

As a professional mycologist who did their MS studies on yeast, I completely agree that "spore-forming" and "non spore-forming" forms are absolutely terrible choices for describing this situation. Effectively, yeasts are spores, either asexual (more common) or sexual. The yeast cells that form inside an ascus can also be termed ascospores, but they are simultaneously yeast cells. So the dichotomy presented, which would work well for a typical filamentous fungus, is misleading in this case. — Preceding unsigned comment added by 108.31.169.120 (talk) 23:19, 14 December 2023 (UTC)[reply]

B. Nanus?[edit]

B. nanus is now no longer considered to be a strain of Brettanomyces by leading researchers. I have been unable to find a citation, however.

Assessment comment[edit]

The comment(s) below were originally left at Talk:Brettanomyces/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Fungi start because of fair content and image/s —ÅñôñÿMôús _{Dîššíd3nt} 03:11, 23 April 2007 (UTC)[reply]

Last edited at 03:11, 23 April 2007 (UTC). Substituted at 10:15, 29 April 2016 (UTC)

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