Control of Acetate Ester Formation during Alcohol Fermentation with Immobilized Yeast

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概要

• 論文の詳細を見る

• The effect of sugar composition on the formation of acetate esters using immobilized yeast was investigated. When the immobilized yeast was incubated in maltose medium lacking unsaturated fatty acids, the production of ethyl acetate and isoamyl acetate was poor when compared to glucose medium, although in maltose medium the production of acetyl-CoA was less than in glucose medium. Ester production was stimulated using the immobilized yeast and wort treated with glucoamylase to hydrolyze maltose. With this method, acetate esters were produced at normal levels compared to those of beer fermented in the conventional manner.

• 1992-05-25

著者

• Koshino Shohei

  Brewing Research Laboratories Sapporo Breweries Ltd.

• Koshino Shohei

  Brewing Research Laboratories Sappro Breweries Ltd.

• Shindo Sho

  Brewing Research Laboratories Sapporo Breweries Ltd.

• Shindo Sho

  Brewing Research Laboratories Sappro Breweries Ltd.

• MURAKAMI Jun

  Brewing Research Laboratories, Sapporo Breweries Ltd.

• Murakami Jun

  Brewing Research Laboratories Sapporo Breweries Ltd.

• Murakami Jun

  Brewing Research Laboratories Sappro Breweries Ltd.

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• Expression in Escherichia coli of cDNA Encoding Barley β-Amylase and Properties of Recombinant β-Amylase
• Immobilization of Yeast with Hollow PVA Gel Beads
• Control of Diacetyl Precursor [α-Acetolactate] Formation during Alcohol Fermentation with Yeast Cells Immobilized in Alginate Fibers with Double Gel Layers
• Identification of Malting Barley Varieties by Genome Analysis
• Control of Acetate Ester Formation during Alcohol Fermentation with Immobilized Yeast

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