"Brett" Trois

Stumbled on a really interesting thread on Reddit this evening, where they seem to indicate that the WL Brett Trois is actually a Sacch. strain.

http://www.reddit.com/r/Homebrewing/comments/2ooic7/brett_trois_contains_no_brett/

https://www.facebook.com/permalink.php?story_fbid=366949620132652&id=166193676874915&comment_id=367500220077592&offset=0&total_comments=17


Anyone have any additional information about this? I’ve never done any characterization of it, but I do use it a lot! I’ll have to check it out using some primers a prof gave to me that are supposed to be Sacch specific.

Also, it’s worth noting that it’s the Omega Yeast Lab that did the testing (of their strain?) and that the WL part is hear-say at this point

I’ve also heard that Drie probably isn’t brett either but haven’t seen anything proving one way or another.

A guy on the Milk the Funk group on Facebook stated that they genetically sequenced the Trois strain and that it came out as Saccharomyces instead of Brett. Really doesn’t change anything about how the strain acts or what it produces during fermentation. Makes for some cool discussions about in on the interwebs, though.

Aren’t Brett. Trois and Brett. Drie both supposed to be Brett. isolated from Drie Fonteinen?

Originally posted by flabeer
Aren’t Brett. Trois and Brett. Drie both supposed to be Brett. isolated from Drie Fonteinen?

Originally posted by HornyDevil
A guy on the Milk the Funk group on Facebook stated that they genetically sequenced the Trois strain and that it came out as Saccharomyces instead of Brett. Really doesn’t change anything about how the strain acts or what it produces during fermentation. Makes for some cool discussions about in on the interwebs, though.

Originally posted by CLevar

Originally posted by HornyDevil
A guy on the Milk the Funk group on Facebook stated that they genetically sequenced the Trois strain and that it came out as Saccharomyces instead of Brett. Really doesn’t change anything about how the strain acts or what it produces during fermentation. Makes for some cool discussions about in on the interwebs, though.

I agree, with one caveat-

Pitching Pedio and Brett Trois as the primary organisms for the production of a "wild ale" probably isn’t a good idea, at least until this is sorted out.

No reply yet from WL, though that’s not surprising.

From the WL website:

"We have received some questions as to whether White Labs WLP644 Brettanomyces bruxellensis Trois is not a strain of Brettanomyces. We obtained the original culture from a reputable source,? ?identified ?as? ?a species of? ?Brettanomyces.
We have been doing experiments on this in-house and sending the strain to? ?independent?? ?laboratories? for some time. When we have a definitive genetic answer we will be happy to share that information.
In addition, we have had a?? 2-year collaborative research project?? to completely sequence more than 96 of our yeast strains, both? ?Brettanomyces and Saccharo?myces, which we hope to begin publishing in 2015. The complete sequencing of brewers yeast strains in this magnitude has never been done before, and we expect it will change the way many yeast strains, this? one? included,?? ?are currently categorized and understood.
Chris White and Neva Parker, White Labs"

Not sure if that’s an answer to the question really, but glad to hear they are working on it.

EDIT: Don’t know where those random "?" marks are coming from. I just copy pasted from the WL website.

I’m surprised that this type of genetic sequencing hasn’t been done before. IMO, it should have been done long ago.