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Fermentation: Brettanomyces anomalus is known for its ability to ferment sugars and produce alcohol, as well as various aromatic compounds such as ethyl acetate and 4-ethylphenol. In controlled fermentation processes, such as those used in brewing and winemaking, the presence of Brettanomyces can contribute to the flavor profile of the final product. However, excessive growth of Brettanomyces can lead to off-flavors and spoilage.
Contamination: In some cases, Brettanomyces anomalus can be considered a contaminant in food and beverage production, particularly if it is not desired in the final product. Uncontrolled growth of Brettanomyces can result in the production of off-flavors described as "barnyard," "horse blanket," or "band-aid," which are generally considered undesirable in beer and wine.
Health Risks: While Brettanomyces anomalus is not typically harmful to humans when consumed in small quantities, excessive consumption of contaminated food or beverages may lead to gastrointestinal discomfort or allergic reactions in sensitive individuals. However, it's important to note that the health risks associated with Brettanomyces contamination are generally related to the quality and palatability of the food or beverage rather than direct health effects.
Control Measures: To prevent contamination by Brettanomyces anomalus in food and beverage production, strict hygiene practices and sanitation protocols are typically employed in commercial settings. Additionally, the use of antimicrobial agents and monitoring techniques can help control the growth of Brettanomyces and other spoilage organisms.
Research: While Brettanomyces anomalus is primarily studied in the context of fermentation and food science, ongoing research may uncover additional insights into its potential health impacts. Researchers continue to investigate its role in fermentation processes, its interactions with other microorganisms, and its potential applications in biotechnology and industrial processes.
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We extend modifiers to include items that changes the parent and child taxa. I.e. for a species, that would be the genus that is belongs to and the strains in the species.
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A higher number indicates impact on more bacteria associated with the condition and confidence on the impact.
We have X bacteria high and Y low reported. We find that the modifier reduces some and increases other of these two groups. We just tally: X|reduces + Y|Increase = Positive X|increases + Y|decrease = Negative.
Benefit Ratio:
Numbers above 0 have increasing positive effect.
Numbers below 0 have increasing negative effect.
| Condition | Positive Impact | Negative Impact | Benefit Ratio Impact |
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