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STRUCTURE AND PHYSIOLOGY
Dekkera bruxellensis is a facultative anaerobe with a low growth rate. Cream-colored, dull and rough looking colonies have been observed on malt extract agar.
TRANSMISSION AND DISEASE
Dekkera bruxellensis is often spread through wine production facilities by contaminated equipment or by fruit flies. Dekkera bruxellensis occurs in fermented foods. It is an invasive yeast that can compete for available sugars with Saccharomyces and ruin entire batches of red wine leaving a distinctly foul odor and flavor. It is also a major contaminant in bioethanol production plants.
Dekkera bruxellensis is resistant to alcohol as well as CO2.
UNIQUE OR INTERESTING FACTS
While Dekkera bruxelensis is a contaminant in wine production, it lends a desirable, sour flavor in beer production.
Dekkera bruxellensis | Viticulture and Enology (ucdavis.edu)