Enzymatic Removal of Diacetyl from Beer
Diacetyl removal from beer was studied with whole cells and crude enzyme extracts of yeasts and bacteria. Cells of Streptococcus diacetilactis 18-16 destroyed diacetyl in solutions at a rate almost equal to that achieved by the addition of whole yeast cells. Yeast cells impregnated in a diatomaceous...
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| Veröffentlicht in: | Appl Microbiol |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
1970
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| Schlagworte: | |
| Online-Zugang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376756/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4315861/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.4.649-657.1970 |
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