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Brettanomyces claussenii
''Brettanomyces claussenii'' (anamorph of ''Dekkera claussenii'') is a wild yeast of the genus Brettanomyces which has a negative pasteur effect. It and Brettanomyces Anomalus share identical mtDNA. In the wild, it is found on the skins of fruit. It has been shown to be useful for wine and beer fermentation as well as ethanol production.
== History ==
''Brettanomyces claussenii'' was first isolated by N. Hjelte Claussen at the New Carlsberg Brewery in 1904 while he was investigating the causes of spoilage in English ale. He named the genus ''Brettanomyces'', which is Greek for ''British Fungus''. For the most part ''Bretanomyces'' is viewed as a contaminant, as it forms compounds that lead to 'off-flavors in both wine and beer. 〔 "Oxford Companion to Wine — Brettanomyces". Also Heresztyn, T (1986). "Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousey wines". American Journal of Enology and Viticulture (37): 127–32. 〕 However, several wines and beers use strains of ''Brettanomyces'' in low concentrations in order to achieve the desired taste.
''Brettanomyces claussenii'' is used for brewing beer. Originally isolated from strong English stock beer, it is a key component in some Belgian ales and ''sour beers''. 〔 Burningham, Lucy. "Brewers Take Risks to Make Sour Beer - NYTimes.com." The New York Times - Breaking News, World News & Multimedia. 1 June 2010. Web. 20 Apr. 2011. .
〕 It is said that fermentation with ''Brettanomyces claussenii'' will help a beer achieve ''English'' character.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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