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SUMMARY:Brettanomyces e Pediococcus (Brettanomyces and Pediococcus) Part2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Okay, so let's look at some of these unusual substrates that Brett can utilize and you'll see how clever this organism is.So for starters, it can actually use ethanol, as long as there's oxygen around, it can utilize ethanol as a sole carbon source for growth. Doesn't need anything else.It also can utilize proline. Now proline is what's called a secondary amino acid. It's a ring structure and it's the most prevalent amino acid in both wine and beer. There's a lot, there's like three grams per liter of proline but Saccharomyces can't utilize it. But lo and behold, Brettanomyces can, as long as there's some oxygen.
And then for fermentative carbon sources of course you can use glucose and all of the expected sugars, galactose, and so forth, but what's kind of weird is that it can use cellobiose -- that's a sugar that doesn't exist as a metabolic product in nature but it's caused by toasting wood and Brett can use it.
And that's the reason that you get more Brett in a newly...

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