Enzymatic Removal of Diacetyl from Beer : III. Enzyme Protection and Regeneration of Cofactor

Use of diacetyl reductase, a reduced nicotinamide adenine dinucleotide (NADH)-requiring enzyme, to eliminate diacetyl off-flavor in beer was studied. The crude enzyme was extracted from Aerobacter aerogenes and partially purified by ammonium sulfate precipitation or Sephadex chromatography. In the s...

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Bibliografiset tiedot
Päätekijät: Thompson, Janet W., Shovers, J., Sandine, W. E., Elliker, P. R.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: 1970
Aiheet:
Food and Deterioration
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC376816/
https://ncbi.nlm.nih.gov/pubmed/4318450
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