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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Bibliografiske detaljer

Udgivet i:	Appl Microbiol
Principais autores:	Tolls, T. N., Shovers, J., Sandine, W. E., Elliker, P. R.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1970
Fag:	Food and Deterioration
Online adgang:	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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