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''Brett'' has been identified on the skins of fruit <ref name="Schifferdecker"></ref>, as well as vectors (insects) <ref>[http://www.sciencedirect.com/science/article/pii/S0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations. Jan Steensels, Luk Daenen, Philippe Malcorps, Guy Derdelinckx, Hubert Verachtert, Kevin J. Verstrepen. International Journal of Food Microbiology Volume 206, 3 August 2015, Pages 24–38.]</ref>. ''Brett'' is not considered to be airborne, however studies have shown that a very small amount of cells in the air at wineries where wine with ''Brett'' in it was handled. These set of studies also determined that very specific methodology was needed to capture Brett from the air, and indicated that the yeast was "stressed". <ref>[http://www.sciencedirect.com/science/article/pii/S0956713513002284 Screening of yeast mycoflora in winery air samples and their risk of wine contamination. E. Ocón, P. Garijo, S. Sanz, C. Olarte, R. López, P. Santamaría, A.R. Gutiérrez. Food Control Volume 34, Issue 2, December 2013, Pages 261–267.]</ref>. While it is possible for ''Brett'' to be briefly carried by gusts of air, it only happens where the yeast is active. Good cleaning and sanitation and cold temperatures should be employed to keep ''Brett'' from infecting other equipment, and flying insects are a probably the likely cause for cross contamination of ''Brett''.
It is common in scientific literature to see the names ''Dekkera'' and ''Brettanomyces'' used as the genus name, with ''Dekkera'' being the [https://en.wikipedia.org/wiki/Teleomorph,_anamorph_and_holomorph teleomorph] version and ''Brettanomyces'' being the [https://en.wikipedia.org/wiki/Teleomorph,_anamorph_and_holomorph anamorph]. There are five species within the genus of Brettanomyces: ''B. anomola'', ''B. bruxellensis'', ''B. custersianus'', ''B. nanus'', and ''B. naardenensis''. ''B. anomola'' and ''B. bruxellensis'' are the only two species that have been identified to have a teleomorph version; in their teleomorph version they are referred to as ''Dekkera anomola'', and ''Dekkera bruxellensis'' <ref name="Schifferdecker"></ref>. All of the other names such as the ones often used by yeast labs are derived by old nomenclature that is no longer used <ref name="yakobson_introduction">[http://www.brettanomycesproject.com/dissertation/introduction/ Yakobson, Chad. The Brettanomyces Project. Introduction. Retrieved 8/11/2015.]</ref>.
Unlike most yeasts, ''Brett'' has the characteristics of being highly tolerant of high amounts of alcohol, low pH, and low nitrogen sources <ref name="Schifferdecker"></ref>. Perhaps the most differentiating characteristic of ''Brett'' is it's preference to ferment glucose in the presence of oxygen, which is the opposite of [[Saccharomyces]]. This was initially dubbed the "negative Pasteur effect" by Custers, and later the "Custers effect" <ref name="yakobson_introduction"></ref>.
==''Brettanomyces'' Metabolism==