Application of the acetolactate decarboxylase from Lactobacillus casei for accelerated maturation of beer

Author:

Godtfredsen Sven Erik,Rasmussen Anne Munk,Ottesen Martin,Mathiasen Thomas,Ahrenst-Larsen Bent

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,General Medicine

Reference11 articles.

1. Ahrenst-Larsen. B. & K. Erdal: Antocyanogen-free Barley—a Key to natural Prevention of Beer Haze. Proceedings of the European Brewery Convention, Berlin. 631–644 (1979)

2. Analytica-EBC. Schweizer Brauerei-Rundschau, 1975. International Method 7. 25.

3. EBC Analytica Microbiologica. J. Inst. Brew. 83, 117–118 (1977)

4. Densky, H., P. J. Gray & A. Buday: Further Studies on the Detection of Zinc and its Effect on Various Yeasts. American Society of Brewing Chemists, Proceedings, 93–100 (1966)

5. Godtfredsen, S. E. &M. Ottesen: Maturation of Beer with α-Acetolactate Decarboxylase. Carlsberg Res. Commun. 47, 93–102 (1982)

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