Dekkera Bruxellensis

Dekkera bruxellensis is a yeast. Originally identified as a spoilage contaminant in the wine industry, Dekkera bruxellensis can survive both the harsh environments of cellulosic fermentation and higher alcohol concentrations than traditional yeast strains called Saccharomyces?. Research is being conducted by NC State University through a grant from the Biofuels Center to help develop and optimize the use of this form of yeast in ethanol production.

-- NormanSmit - 21 Apr 2011