α-乙酰乳酸脱羧酶应用研究  

A STUDY OF α-ACETOLACTATE DECARBOXYLASE IN BREWING INDUSTRY

作　　者：李林[1,2,3] 帕尔哈提[1,2,3] 蒋国英 梁永亮[1,2,3] 卜寅虎[1,2,3] 黄常福 周琪 

机构地区：[1]新疆农业大学中心实验室 [2]新疆农业大学动医系 [3]新疆啤酒厂发酵车间

出　　处：《新疆工学院学报》1995年第3期225-228,共4页

摘　　要：从细菌AD6发酵产生并纯化的α-乙酰乳酸脱羧酶活性成份加入前酵开始的12°啤酒麦汁中，添加量为200u／L，对照样品的总双酰量降到0．15mg／L以下的总发酵时间为45天，而加入α-乙酰乳酸脱羧酶的样品则为9天，并且该提取物对发酵麦汁中的酵母数12°麦汁PH无影响．The Enzyme separated and purified from the fermatant of AD6 Culture is added into the12°p wort. The enzyme activity is 220U/liter in fermanting wort. The time that the total di-acetyl of the control sample is decreased to 0. 15ppm is 45 days and the sample with purifiedα-acetolactute decarboxylase is 9 days. Purified acetolactate decarboxylase doesn't have anyinfluence on the yeast cell number and pH of the fermanting beer.

关 键 词：乙酰乳酸脱羧酶 双乙酰 啤酒 发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]