Wine and beer makers know Brettanomyces custersii as the invasive yeast that contaminates the fermentation process, ruining entire batches of the alcohol and leaving a distinctive odor of taint. Scientists know the yeast by another name, Dekkera bruxellensis, and are interested in sequencing the genome because the biofuel production process, like making wine or beer, … Continue reading Why sequence Dekkera (Brettanomyces) bruxellensis?