Enzymatic removal of diacetyl from beer. 3. Enzyme protection and regeneration of cofactor.

@article{Thompson1970EnzymaticRO,
  title={Enzymatic removal of diacetyl from beer. 3. Enzyme protection and regeneration of cofactor.},
  author={J. W. Thompson and J Shovers and William E. Sandine and P R Elliker},
  journal={Applied microbiology},
  year={1970},
  volume={19 6},
  pages={883-9}
}
Use of diacetyl reductase, a reduced nicotinamide adenine dinucleotide (NADH)-requiring enzyme, to eliminate diacetyl off-flavor in beer was studied. The crude enzyme was extracted from Aerobacter aerogenes and partially purified by ammonium sulfate precipitation or Sephadex chromatography. In the semipure state, the enzyme was inactivated by lyophilization… CONTINUE READING