you will respond to this article 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 the main discussion.

A. you will respond to 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.

B. Again, you should provide student original writing, paraphrasing from credible sources, cite your source for this post in text in parentheses, and provide full end ref information in APA 7th Edition format.

Brettanomyces bruxellensis

Brettanomyces is a microorganism in the genus family that has five different species. Bruxellensis is one of the five species classified within it. It is part of the Fungi kingdom. It was first discovered and isolated by Seyffert in the Kalinkin Brewery as a yeast and was well known for the English flavor style of beer known as a Lager. In 1899 JW Tullo from the “Guiness” company explained the two different types of seconday yeast in an Irish stout. Yet it was officially patented by N. Hjelte Claussen in the Brewery at Carlsberg in 1904 as the first microorganism in history that was patented (Schifferdecker, Dashko, Ishchuk, & Piškur, 2014). This microorganism has been well known in many typical Belgian beers such as Flanders red ales, Kriek, Lambic, and Orval. Many American Craft Breweries are utilizing Brettanomyces bruxellensis in their beers as well (Schifferdecker, Dashko, Ishchuk, & Piškur, 2014). Such companies as Port Brewing Company, Sierra Nevada Brewing Company, Jolly Pumpkin Artisan Ales, Russian River Brewing Company, New Belgium Brewing Company, Allagash Brewing Company, and Rocket Brewing Company which are located in the Unites States (Colorado, Maine and California (Klemp & Liezen, 2014)

The microorganism is created naturally in a brewery setting existing within oak barrels during the second stage of conditioning for beer fermentation. Looking at the microorganism under a microscope it can be seen as a white looking circular dome. Brettanomyces bruxellensis can also be found in Feta cheese and sour doughs. It is also a great influencer in wine where it gives it an aromatic characteristic such as in the French Château de Beaucastel wines (Schifferdecker, Dashko, Ishchuk, & Piškur, 2014).

I always knew that cheeses had a fermented bacterium that caused it to become cheese, such as Blue cheese or Feta. It is interesting to know that Belgian beer or any American beers had a microorganism that caused it to have a such aromatic flavor. I don’t like any kinds of beer and knowing that these beers especially have a horse sweat scent or barn yard musky scent would definitely make me gag and immediately push it away. It’s an interesting concept but there are only so many yeasts that I can actually stomach.

· You may never use Wikipedia or any other Open Source to support your college level work!  All assignments using these will earn zero score.

· You must paraphrase from all sources as direct quotation is not acceptable in science writing.

· It is highly suggested that you use the Safe Assign tool located in the Keiser Online Writing Laboratory (OWL) to check your writing for effective paraphrasing before submitting to the public discussion.  Please check with your instructor for their specific requirements and course expectations!


Klemp, K., & Liezen, D. (2014, November 04). Simply Wild: Homebrewing with Brettanomyces. Retrieved September 30, 2020, from http://allaboutbeer.com/article/homebrewing-with-brettanomyces/

Schifferdecker, A., Dashko, S., Ishchuk, O., & Piškur, J. (2014, July 07). The wine and beer yeast Dekkera bruxellensis. Retrieved September 30, 2020, from https://onlinelibrary.wiley.com/doi/full/10.1002/yea.3023

Smith, M. T. (2011). Brettanomyces. Retrieved September 30, 2020, from https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/brettanomyces