PCR Detection of 'Brett taints' in Beverages
The anamorph form of Dekkera bruxellensis, Brettanomyces bruxellensis is often used to generate particular flavours in beers and is increasingly popular in craft beers where it creates a "barnyard" or "wet horse blanket" taste. But when it's in wine it can cause spoilage flavours often called 'Brett taints' - this article from Techne describes how the Techne qPCR Kit for Dekkera bruxellensis can be used for the in vitro quantification of D. bruxellensis genomes, giving a more rapid, more specific identification than traditional techniques.
Read the full article at www.techne.com/news.asp?dsl=9104
Tags: Brettanomyces, Beer Spoilage, Wine Spoilage
Date Published: November 2, 2015
Source article link: Bibby Scientific Ltd » company contact details
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