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Like ''Saccharomyces'', ''Brettanomyces'' is [https://en.wikipedia.org/wiki/Crabtree_effect Crabtree] positive (produces alcohol in the presence of oxygen and high sugar concentration), and is [https://en.wikipedia.org/wiki/Petite_mutation petite] positive (unable to grow without carbon sources, and forms small colonies when able to grow on growth media) <ref name="smith_divol_2016"></ref>. Perhaps the most differentiating characteristic of ''Brettanomyces'' is its preference to ferment glucose in the presence of oxygen to produce ethanol and acetic acid, which is the opposite preference in ''[[Saccharomyces]]'' where the presence of oxygen inhibits fermentation (dubbed the "[https://en.wikipedia.org/wiki/Pasteur_effect Pasteur effect]"). Also opposite of most yeasts including ''Saccharomyces'', in a completely anaerobic environment ''Brettanomyces'' ceases alcoholic fermentation for about 7-8 hours before adapting to the anaerobic conditions <ref name="Agnolucci_2017" />. This was initially dubbed the "negative Pasteur effect" by Custers, and later the "Custers effect" by W. A. Scheffers <ref name="yakobson_introduction"></ref><ref>[http://link.springer.com/article/10.1007/BF02157944 On the inhibition of alcoholic fermentation in Brettanomyces yeasts under anaerobic conditions. W. A. Scheffers. 1961.]</ref>. A notable exception to this is the species ''B. naardenensis'', which only produces ethanol when oxygen is limited <ref name="Tiukova_2019" />.  Despite the Custers effect in ''Brettanomyces'', this genus is not classified as an "oxidative yeast" but rather as a "fermentative yeast" since oxidative yeasts produce little to no ethanol in the presence of glucose, and only grow as scum on the surface of a liquid rather than within the liquid <ref>[http://www.sciencedirect.com/science/article/pii/S0308814606002457 The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review. R.Suárez, J.A.Suárez-Lepe, A.Morata, F.Calderón. 2007.]</ref><ref>[https://search.proquest.com/docview/733013604?pq-origsite=gscholar Fermentation characteristics of Dekkera bruxellensis strains. Blomqvist, Johanna; Eberhard, Thomas; Schnürer, Johan; Passoth, Volkmar. 2010.]</ref><ref>[https://books.google.com/books?id=XlHuCAAAQBAJ&pg=PA436&lpg=PA436&dq=oxidative+yeast&source=bl&ots=poULkx-VUd&sig=eqRoMnh8vIfC0NvBCqvbl6ghrSA&hl=en&sa=X&ved=0ahUKEwiGhZOXmdPXAhWHg1QKHdf5A6s4FBDoAQgnMAA#v=onepage&q=oxidative%20yeast&f=false Wofl, Laus. "Nonconventional Yeasts in Biotechnology: A Handbook." Springer Science & Business Media, Dec 6, 2012. Pg 436.]</ref><ref>[http://www.wyeastlab.com/wild-beer-brewing "Wild Beer Brewing" Wyeast website. Retrieved 11/22/2017.]</ref><ref>[http://laboratoryresearch.blogspot.com/2008/07/yeasts-and-yeastlike-fungi.html?m=1 "YEASTS AND YEASTLIKE FUNGI" Do You Know? blog. 2008. Retrieved 11/22/2017.]</ref>.