- You will respond to another classmate with a substantive comment in minimum 100, maximum 150 words about how their organism is detrimental/harmful to another area of microbiology, after you have read their main discussion.
- Again, you should provide student original writing, paraphrasing from credible sources, cite your source for this post with parenthetical in-text citations, and provide full end ref information in APA 7th Edition format.
- For the cellular organisms listed below, you need to start the first letter of the genus name with a capital letter and write all letters in the species name in lowercase letters and italicize both the genus and species names.
(This is the discussion that will be used below)
Brettanomyces Bruxellensis is referred to as a common wine spoilage microorganism. The microbe is a genus of yeast. It is the principal yeast the brewers employ in producing sour beer. The yeast is responsible for secondary fermentation in beer. The Brettanomyces Bruxellensis yeast is used in the production of lambic-style beer. The yeast contributes to the flavor style of the final product. Although yeast is responsible for the spoilage of red wine, it has also been proposed to produce specific tastes of red wine. Brettanomyces Bruxellensis is a red wine spoiling organism responsible for the undesired flavor production in red wine, dairy products, and cider. However, the yeast is critical in adding the needed flavors to fermented beverages like lambic and gueuze beers, which are responsible for various typical organoleptic characteristics of the beer. Today, the unique aromatic characteristics of Brettanomyces and its use in the brewing of beer are being recognized, with a majority of brewers including it purposely in their fermentations.
The yeast has a good aroma that it produces, and therefore it can be used to change the aroma of the beer; the yeast is added together with the fermenting agents, although in a controlled amount, to change the aroma of beer. Microbiology is critical in understanding the yeast and the benefits that the yeast produces, and how it could be utilized to have benefits people, particularly its benefits in the food and beverage industries. Understanding the yeast also diversifies the understanding and differentiation of yeast and bacteria. Therefore microbiology is crucial for knowing the different types of yeast microbe and helps not just concentrate on the harmful effects but also on the beneficial uses of the yeast-like secondary fermentation in beer (Curtin & Pretorius, 2014)
Reference
Curtin, C. D., & Pretorius, I. S. (2014). Genomic insights into the evolution of industrial yeast species Brettanomyces Bruxellensis. FEMS yeast research, 14(7), 997-1005.
Any questions please ask.