Enzymatic Removal of Diacetyl from Beer
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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| 發表在: | Appl Microbiol |
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| Principais autores: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Society for Microbiology (ASM)
1970
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376816/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4318450/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.6.883-889.1970 |
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