Brettanomyces

Brettanomyces
Colonies of yeast Brettanomyces bruxellensis on agar plates containing phloxine B
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Ascomycota
Class:	Saccharomycetes
Order:	Saccharomycetales
Family:	Pichiaceae
Genus:	Brettanomyces
Species
B. anomalus B. bruxellensis B. claussenii B. custersianus B. naardenensis B. nanus

Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. Brettanomyces is important to both the brewing and wine industries due to the sensory compounds it produces.

In the wild, Brettanomyces lives on the skins of fruit.