Enzymatic Removal of Diacetyl from Beer 1

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Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation.

Diacetyl (2,3-butanedione) imparts an unpleasant "butterscotch-like" flavor to alcoholic beverages such as beer, and therefore its concentration needs to be reduced below the sensory threshold before packaging. We examined the mechanisms that lead to highly elevated diacetyl formation in petite mutants of Saccharomyces cerevisiae during beer fermentations. We present evidence that elevated diac...

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ژورنال

عنوان ژورنال: Applied Microbiology

سال: 1970

ISSN: 0003-6919

DOI: 10.1128/aem.19.6.883-889.1970