α‐Acetolactate decarboxylase immobilized in chitosan: A highly stable biocatalyst to prevent off‐flavor in beer-Reference-Cited by-同舟云学术

α‐Acetolactate decarboxylase immobilized in chitosan: A highly stable biocatalyst to prevent off‐flavor in beer

Published:2022-08-29 Issue:6 Volume:38 Page:
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnology Progress

Author:

Costa Gustavo Pires¹,Spolidoro Luiza Strapasson¹,Manfroi Vitor²,Rodrigues Rafael C.¹^ORCID,Hertz Plinho Francisco¹^ORCID

Affiliation:

1. Biotechnology, Bioprocess and Biocatalysis Group Institute of Food Science and Technology, Federal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil

2. Food Technology Department Institute of Food Science and Technology, Federal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil

Funder

Brazilian Government

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/btpr.3295

Reference60 articles.

1. Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

2. Immobilized-cell physiology: current data and the potentialities of proteomics

3. Continuous beer fermentation - diacetyl as a villain

4. 125thAnniversary Review: Diacetyl and its control during brewery fermentation

5. FORMATION AND REMOVAL OF ACETOIN DURING YEAST FERMENTATION

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