Changes

* Disposable electrochemical biosensors for ''Brettanomyces bruxellensis'' in wine <ref>[https://www.sciencedirect.com/science/article/pii/S0925400518317271 Disposable electrochemical biosensors for Brettanomyces bruxellensis and total yeast content in wine based on core-shell magnetic nanoparticles. María L. Villalong, Boryana Borisova, Christian B. Arenas, Anabel Villalonga, María Arévalo-Villena, Alfredo Sánchez, José M. Pingarrón, Ana Briones-Pérez, Reynaldo Villalong. 2018.]</ref>

* [https://www.scribd.com/document/395419129/Micro-Identification?secret_password=yFUCiiLek4p72XWmAzMK&fbclid=IwAR1y4-yrXgpoqtyPsSTt8scfM41OBMX3hhRi0InSlLUNIIeRA8yS-3ezs_k PDF from Richard Preiss with a summary mostly derived from Jorgenson, E. (2017). An Overview of Bacteria Found in Brewing Ecosystems. Master Brew. Assoc.]

Beer adapted strains of ''Brettanomyces'' and lactic acid bacteria have been found to be more difficult to culture on agar than when they are not adapted to the environment <ref name="Suzuki_2012" />. Malt agar has been shown to be more effective at showing growth than some other types of agar (Dekkera Medium, Universal Beer Agar, Potato Dextrose Agar, and Beer Agar). [[Laboratory_Techniques#Saccharomyces|YPD]] with 10 ppm Cycloheximide was not tested in the study, but Nick Impellitteri, the owner of [[The Yeast Bay]], reports that this media works well for him <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2047731471921723/?comment_id=2047735648587972&reply_comment_id=2047763545251849&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Nick Impellitteri. Milk The Funk Facebook post on the ability of different media to grow beer adapted ''Brettanomyces''. 04/03/2018.]</ref>, and DBDM media has also been reported to work well for growing ''Brettanomyces''. In addition, it is recommended that 100 mL samples are taken since beer adapted contaminants are harder to grow on media, and at least 7 days of incubation time should be allowed for ''Brettanomyces'' to show signs of growth <ref>[https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2008-0917-01 Effects of Beer Adaptation on Culturability of Beer-Spoilage Dekkera/Brettanomyces Yeasts. Koji Suzuki, Shizuka Asano, Kazumaru Iijima, Tomoo Ogata, Yasushi Kitagawa & Tsunehiro Ikeda. 2018.]</ref> (see also [https://www.facebook.com/groups/MilkTheFunk/permalink/2047731471921723/ this MTF thread)].