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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. The addition of the addition of small amounts of O2 stimulates glucose fermentation, as well as H+ acceptors such as acetaldehyde, acetone, pyruvic acid and other carbonyl compounds <ref name="yakobson_introduction">[http://www.brettanomycesproject.com/dissertation/introduction/ Yakobson, Chad. The Brettanomyces Project. Introduction. Retrieved 8/11/2015.]</ref>.
Unlike most genres of yeast genres, ''Brett'' has the characteristics of being highly very tolerant of to high amounts of alcohol, low pH, and low nitrogen sources <ref name="Schifferdecker"></ref>. Perhaps the most differentiating characteristic of ''Brett'' is it's its preference to ferment glucose in the presence of oxygen, which is the opposite preference for in [[Saccharomyces]]. This was initially dubbed the "negative Pasteur effect" by Custers, and later the "Custers effect" <ref name="yakobson_introduction"></ref>.
==''Brettanomyces'' Metabolism==