THE BRETTANOMYCES. II. TAXONOMIC SIGNIFICANCE OF SLOW FERMENTATIONS AND DESCRIPTION OF A NEW SPECIES

Abstract

A number of strains of Brettanomyces, isolated from spoiled beer, were similar to one another but differed significantly from the hitherto described species. The characteristics of these strains warranted their separation into a new species for which the name Brettanomyces dublinensis is proposed. This yeast fermented some sugars very slowly and other examples of very slow fermentation were found in the genus Brettanomyces. Methods for the detection of slow or delayed fermentations have been compared and their taxonomic significance has been considered. 1962 The Institute of Brewing & Distilling