Some of the papers are freely accessible and others require journal subscriptions for access.
| Title |
Authors |
Date |
Note
|
| Insight into the Dekkera anomala YV396 genome |
Samuel Aeschlimann |
Sept 2015 |
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 |
Free access.
|
| The wine and beer yeast Dekkera bruxellensis |
Anna Judith Schifferdecker, Sofia Dashko, Olena P. Ishchuk and Jure Piškur |
2014 |
Free 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 free access.
|
| Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry |
Yakobson |
2011 |
MSc thesis. Free access.
|
| Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts |
Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx |
2008 |
Free access.
|
| Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts |
Victoria Harris |
2010 |
Free 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 |
Free access.
|
| Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast |
Harris, Ford, Jiranek, Grbin |
2009 |
Not free 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 free access.
|
| Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media |
Harris, Ford Jiranek, Grbin |
2008 |
Not free 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 |
Free 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 free access.
|
| Genome Survey Sequencing of the Wine Spoilage Yeast Dekkera (Brettanomyces) bruxellensis |
Woolfit, Rozpędowska, Piškur, Wolfe |
2007 |
Free access
|
| Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process |
Nele Vanbeneden |
2007 |
PhD Thesis. Free access.
|
| Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production. |
Aguilar Uscanga, Délia1, and Strehaiano. |
2003 |
Free access.
|
| Acetic acid production by Dekkera/Brettanomyces yeasts. |
S.N. Feer |
April 2002 |
Not free access.
|
| Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking. |
Maurizio Ciani and Luisa Ferraro |
April 1999 |
Not free 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 |
Free 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 |
Free access.
|
| Esterase Activity in the Genus Brettanomyces |
Spaepen and Verachtert |
1982 |
Brett ester production and destruction. Free access.
|
| Brettanomyces. I. Occurrence, Characteristics, and Effects on Beer Flavour |
R. B. Gilliland B.A., B.Sc., F.R.I.C. |
1961 |
Free access.
|
| Title |
Authors |
Date |
Note
|
| 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".
|
| 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 |
Free 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 free 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 |
Free access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.
|
| 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.
|
| 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 |
Free 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
|
| 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 |
Free access.
|
| 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly |
Vriesekoop, Krahl, Hucker, Menz |
2012 |
Free access.
|
| Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures — an Overview |
Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber |
2010 |
Free access. Review paper.
|
| Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications |
Maria Papagianni |
2009 |
Free access.
|
| Fundamentals of Beer and Hop Chemistry |
Keukeleire |
August 12, 1998 |
Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Free access.
|
| Beer spoilage bacteria and hop resistance |
Sakamoto and Konings |
2003 |
Another useful paper for antimicrobial properties of hops and bacterial resistance. Not free access.
|
| Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis |
De Cort, Shantha Kumara, Verachtert |
1994 |
Free access.
|
| Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts. |
J. R. Stamer and B. O. Stoyla. |
Sep 1967 |
Referenced by Wyeast 5223 L. brevis. Free 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 |
Free 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 |
Free 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 |
August 2015 |
Not free 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 |
May 2015 |
Not free 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. |
Aug 2014 |
Free 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. |
28 August 2014 |
Not free access. See Pediococcus.
|
| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer |
Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme |
April 18, 2014 |
Free access
|
| BELGIAN ACIDIC BEERS Daily Reminiscences of the Past |
Verachtert and Denderlinckx |
2014 |
Not free access.
|
| Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations |
Steensels and Verstrepen |
2014 |
Not free access
|
| Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale |
Bokulich, Bamforth, Mills |
April 18, 2012 |
Free access.
|
| Characterization of aroma and flavor compounds present in lambic (gueuze) beer |
Katherine Witrick |
2012 |
PhD Thesis. Free access.
|
| Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’ |
Scholtes, Nizet, Colin |
2012 |
Free access.
|
| Fermentation Studies on the Traditional Russian Drink “Sourish Shchi” |
Dankovtsev, Vostrikov, Markina |
2002 |
Free access.
|
| Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale |
Martens, Iserentant, Verachtert |
1997 |
Free access.
|
| Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation |
Martens, Dawoud, Verachtert |
1992 |
Free access.
|
| Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation |
Martens, Dawoud, Verachtert |
1991 |
Free access.
|
| Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics |
Shantha Kumara and Verachtert |
1991 |
Free access.
|
| Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze |
Spaepen, Van Oevelen, Verachtert |
1978 |
Free 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. Free access.
|
| Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze |
Van Oevelen, De L'Escaille Verachtert |
1976 |
Free 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 |
March 9, 2015 |
Free 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.
|
| Title |
Authors |
Date |
Note
|
| Brettanomyces – hero or villain? |
Ron Pattenson, Shut Up About Barclay Perkins |
May 2015 |
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 |
Feb 2015 |
Chemical analysis of historical beers found to have bacteria in them. Press conference that says 4 live species of Lactobacillus were found. Free access.
|
These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers.