Some of the papers are freely accessible and others require journal subscriptions for access.
| Title |
Authors |
Date |
Note
|
| Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains |
S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer |
2015 |
|
| Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast |
Michael Lentz and Chad Harris |
2015 |
Open access.
|
| Insight into the Dekkera anomala YV396 genome |
Samuel Aeschlimann |
2015, Sept |
Self published on Eureka Brewing Blog.
|
| Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations |
Jan Steenselsa, Luk Daenenc, Philippe Malcorpsc, Guy Derdelinckxd, Hubert Verachtertd, Kevin J. Verstrepen |
2015 |
Open access.
|
| The wine and beer yeast Dekkera bruxellensis |
Anna Judith Schifferdecker, Sofia Dashko, Olena P. Ishchuk and Jure Piškur |
2014 |
Open access. Good summary of up to date information.
|
| Rapid identification of the genus Dekkera/Brettanomyces, the Dekkera subgroup and all individual species |
M. Hulina, E. Harrisona, M. Stratfordb, A.E. Whealsa |
2014 |
Not open access.
|
| Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry |
Yakobson |
2011 |
MSc thesis. Open access.
|
| Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts |
Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx |
2008 |
Open access.
|
| Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts |
Victoria Harris |
2010 |
Open access. PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in Brettanomyces
|
| Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers |
Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx |
2008 |
Open access.
|
| Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast |
Harris, Ford, Jiranek, Grbin |
2009 |
Not open access.
|
| Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines |
Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti |
2009 |
Not open access.
|
| Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media |
Harris, Ford Jiranek, Grbin |
2008 |
Not open access.
|
| The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine |
Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro |
2008 |
Open access.
|
| Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts |
Vanbeneden, Gils, Delvaux, Delvaux |
2008 |
Not open access.
|
| Genome Survey Sequencing of the Wine Spoilage Yeast Dekkera (Brettanomyces) bruxellensis |
Woolfit, Rozpędowska, Piškur, Wolfe |
2007 |
Open access
|
| Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process |
Nele Vanbeneden |
2007 |
PhD Thesis. Open access.
|
| Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production. |
Aguilar Uscanga, Délia1, and Strehaiano. |
2003 |
Open access.
|
| Acetic acid production by Dekkera/Brettanomyces yeasts. |
S.N. Feer |
2002, April |
Not open access.
|
| Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking. |
Maurizio Ciani and Luisa Ferraro |
1999, April |
Not open access
|
| The Phylogenetic Relationships of Species of the Genus Dekkera VAN DER WALT Based on the Partial Sequences of 18S and 26S Ribosomal RNAs (Saccharomycetaceae) |
Yuzo Yamada, Minako Matsuda, Kojiro Maeda, Kozaburo Mikata |
1994 |
Open access. Shows that D. custersianus should be reclassified as a new genus.
|
| Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus |
Shantha Kumara, De Cort, Verachtert |
1993 |
Open access.
|
| Esterase Activity in the Genus Brettanomyces |
Spaepen and Verachtert |
1982 |
Brett ester production and destruction. Open access.
|
| Brettanomyces. I. Occurrence, Characteristics, and Effects on Beer Flavour |
R. B. Gilliland B.A., B.Sc., F.R.I.C. |
1961 |
Open access.
|
| Title |
Authors |
Date |
Note
|
| Social wasps are a Saccharomyces mating nest |
Irene Stefaninia, Leonardo Dapporto, Luisa Berná, Mario Polsinelli, Stefano Turillazzid, and Duccio Cavalieria |
2015 |
Found that S. cerevisiae not only breeds inside the guts of wasps that eat grapes, but also breeds with other species of yeast to create hybrids that survive better in the guts of the wasps.
|
| Saccharomyces cerevisiae: a nomadic yeast with no niche? |
Matthew R. Goddard, and Duncan Greig |
2015 |
Proposes new hypothesis that S. cerevisiae is a generalized and nomadic microbe rather than a fruit-loving microbe based on the "neutral theory of ecology". Open access.
|
| Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir |
Knight, Sarah and Klaere, Steffen and Fedrizzi, Bruno and Goddard, Matthew |
2015 |
Open access. This is the first quantitative demonstration of a microbial component of terroir.
|
| Alcohol-brewing properties of acid- and bile-tolerant yeasts co-cultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia |
Takashi Kuda Sarengaole, Hajime Takahashi, Bon Kimura |
2015 |
Not open access.
|
| Pyrosequencing reveals regional differences in fruit-associated fungal communities |
Michael W. Taylor, Peter Tsai, Nicole Anfang, Howard A. Ross, and Matthew R. Goddard |
2015 |
Open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.
|
| Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential |
Michael Lentz, Travis Putzke, Rick Hessler, and Eric Luman |
2014 |
Open access.
|
| Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate |
Bokulich NA, Thorngate JH, Richardson PM, Mills DA. |
2014 |
Suggests link between microbial terroir and vineyard environmental conditions.
|
| Monitoring Seasonal Changes in Winery-Resident Microbiota |
Nicholas A. Bokulich, Moe Ohta, Paul M. Richardson, David A. Mills |
2013 |
|
| Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand |
Velimir Gayevskiy and Matthew R Goddard |
2012 |
Study leading up to the 2015 Goddard study above focusing on regional genetic differences in S. cerevisae.
|
| Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.) |
Cordero-Bueso, Esteve Zarzoso, Cabellos, Gil-Díaz |
2012 |
Open access. Records secondary metabolites produced by various wild yeasts in mono-culture fermentations of wine must.
|
| Studies on growth and metabolism of Oenococcus oeni on sugars and sugar mixtures |
D.-S. Zhang and R.W. Lovitt |
2005 |
|
| Title |
Authors |
Date |
Note
|
| Metabolic strategies of beer spoilage lactic acid bacteria in beer |
Andreas J. Geissler, Jürgen Behr, Kristina von Kamp, Rudi F. Vogel |
2015 |
|
| The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review |
Deirdre P. Lowe and Elke K. Arendt |
2012 |
Open access.
|
| 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly |
Vriesekoop, Krahl, Hucker, Menz |
2012 |
Open access.
|
| Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures — an Overview |
Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber |
2010 |
Open access. Review paper.
|
| Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications |
Maria Papagianni |
2009 |
Open access.
|
| Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates |
M. Haakensen, A. Schubert, B. Ziola |
2009 |
Measured growth in beer of many strains and species of LAB.
|
| Fundamentals of Beer and Hop Chemistry |
Keukeleire |
1998, August 12 |
Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Open access.
|
| Beer spoilage bacteria and hop resistance |
Sakamoto and Konings |
2003 |
Another useful paper for antimicrobial properties of hops and bacterial resistance. Not open access.
|
| Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis |
De Cort, Shantha Kumara, Verachtert |
1994 |
Open access.
|
| Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts. |
J. R. Stamer and B. O. Stoyla. |
1967, Sept |
Referenced by Wyeast 5223 L. brevis. Open Access.
|
| Phylogenetic analysis of the genus Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beer |
C. Melissa Dobson, Harry Deneer, Sun Lee, Sean Hemmingsen, Sarah Glaze and Barry Ziola |
2002 |
Open access.
|
| Isolation of a Hop-Sensitive Variant of Lactobacillus lindneri and Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria |
Koji Suzuki, Kazumaru Iijima, Kazutaka Ozaki, and Hiroshi Yamashita |
2005 |
Open access.
|
| Title |
Authors |
Date |
Note
|
| The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation |
Spitaels, Wieme, Janssens, Aerts, Van Landschoot, De Vuyst, Vandamme |
2015, August |
Not open access
|
| Microbiota and metabolites of aged bottled gueuze beers converge to the same composition |
Spitaels, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot, De Vuyst, Vandamme |
2015, May |
Not open access
|
| Cross-Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-Based Transformation of Metabolism |
Daniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, W. Lloyd Ung, Alex K. Lancaster, Assaf Rotem, Amelia Chang, Gregory A. Newby,David A. Weitz, Linda F. Bisson, and Susan Lindquist. |
2014, August |
Open access. See Pediococcus.
|
| An Evolutionarily Conserved Prion-like Element Converts Wild Fungi from Metabolic Specialists to Generalists |
Daniel F. Jarosz, Alex K. Lancaster, Jessica C.S. Brown, Susan Lindquist. |
2014, 28 August |
Not open access. See Pediococcus.
|
| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer |
Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme |
2014, April 18 |
Open access
|
| BELGIAN ACIDIC BEERS Daily Reminiscences of the Past |
Verachtert and Denderlinckx |
2014 |
Not open access.
|
| Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations |
Steensels and Verstrepen |
2014 |
Not open access
|
| Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale |
Bokulich, Bamforth, Mills |
2012, April 18 |
Open access.
|
| Characterization of aroma and flavor compounds present in lambic (gueuze) beer |
Katherine Witrick |
2012 |
PhD Thesis. Open access.
|
| Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’ |
Scholtes, Nizet, Colin |
2012 |
Open access.
|
| Fermentation Studies on the Traditional Russian Drink “Sourish Shchi” |
Dankovtsev, Vostrikov, Markina |
2002 |
Open access.
|
| Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale |
Martens, Iserentant, Verachtert |
1997 |
Open access.
|
| Properties of Belgian acid beers and their microflora. Part I. The production of gueuze and related refreshing acid beers |
Verachtert H, Iserentant D |
1995 |
|
| Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation |
Martens, Dawoud, Verachtert |
1992 |
Open access.
|
| Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation |
Martens, Dawoud, Verachtert |
1991 |
Open access.
|
| Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics |
Shantha Kumara and Verachtert |
1991 |
Open access.
|
| Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze |
Spaepen, Van Oevelen, Verachtert |
1978 |
Open access.
|
| Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze |
Van Oevelen, Spaepen, Timmermans, Verachtert |
1977 |
The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews. Open access.
|
| Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze |
Van Oevelen, De L'Escaille Verachtert |
1976 |
Open access.
|
| Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance |
Nicholas A Bokulich, Jordyn Bergsveinson, Barry Ziola, David A Mills |
2015, March 9 |
Open access; measures LAB and yeast populations throughout a brewery with a coolship, controlled sour beer production, and traditional clean beer production. Also contains info about hop resistance levels of different LAB species.
|
| Microbial diversity and metabolite composition of Belgian red-brown acidic ales |
Snauwaert, Roels, Van Nieuwerberg, Van Landschoot, De Vuyst, Vandamme |
2016, March |
Not open access
|
| Title |
Authors |
Date |
Note
|
| Brettanomyces – hero or villain? |
Ron Pattenson, Shut Up About Barclay Perkins |
2015, May |
Ron's analysis of a study on Brettanomyces beers in the Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961.
|
| Analysis of Beers from an 1840s’ Shipwreck |
John Londesborough, Michael Dresel, Brian Gibson, Riikka Juvonen, Ulla Holopainen, Atte Mikkelson, Tuulikki Seppänen-Laakso, Kaarina Viljanen, Hannele Virtanen, Arvi Wilpola, Thomas Hofmann, and Annika Wilhelmson |
2015, Feb |
Chemical analysis of historical beers found to have bacteria in them. Press conference that says 4 live species of Lactobacillus were found. Open access.
|
| Title |
Authors |
Date |
Note
|
| The Microbiology of Malting and Brewing |
Nicholas A. Bokulicha and Charles W. Bamforth |
2013, June |
Open access.
|
| Use of beta-glucosidase activity for flavour enhancement in specialty beers |
Luk Daenen |
2012 (presentation) |
Open access.
|
| Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids |
E.R.D. Neta, S.D. Johanningsmeier, M.A.Drake |
2009 |
Open access.
|
| Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process |
Nele Vanbeneden |
2007 |
PhD thesis. Open access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.
|
| Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. |
Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR. |
2004 |
Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.
|
These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers.