Microbiology Discussion Response

    1. respond to a second classmate with a substantive comment of minimum 100, maximum 150 words about either positive or negative aspects of their organism. After you have read their main discussion.
    2. 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.
Students Discussion to respond to:
 #7 Brettanomyces Bruxellensis

Good Afternoon,

     Brettanomyces bruxellensis is a yeast species, a type of eukaryote unicellular fungal microorganism that lives on the skins of various fruit.  While it is mostly regarded as a contaminant to wine during that fermentation process, it does have a small amount of helpful and beneficial uses to beer.  In the Belgium style beer brewing process, it plays a significant role by releasing fragrant aromas such as floral, fruity, and spicy into beer types such as Lambic and Gueze, and overall gives those beers a mild sour flavor.  But over in the industrial sector brettanomyces bruxellensis has been examined as a potential biofuel production because it releases ethanol (Canito, et al., 2012).    Studies on this particular classification of yeast have not been very easy, as it has been limited to aerobic (oxygen) states because beer cannot grow in anaerobic (without oxygen) state.  However, there is versatility with this yeast, as in recent studies brettanomyces bruxellensis has shown to grow in environments containing oxygen as well as those that dont.   While known for its association with the spontaneous fermenting process of not only beer but with kombucha and ciders, it also produces ethanol from sugar cane juices and molasses (Pea-Moreno et al., 2012).  This ethanol is found in alcoholic beverages like beer, and can in small doses reduce stress.  Brettanomyces bruxellensis has an acetogenic profile, opening up the possibility to use it to produce acetic acid, an ingredient found in vinegars. 

     There is much more to be studied and reported regarding this wild yeast, (Pita et al., 2019) says exploration into other industrial fields usage could be lucrative due to the physiological traits of brettanomyces bruxellensis, and could be a contender in pharmaceutical and more food industries.  Even though this yeast is a little challenging to manipulate, it hasnt stop research in large amounts of its genetic information, or the reports being generated (Canito, et al., 2012).