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首页> 外文期刊>Journal of the Institute of Brewing >Enzymology of Vicinal Diketone Reduction in Brewer's Yeast
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Enzymology of Vicinal Diketone Reduction in Brewer's Yeast

机译：啤酒酵母中减少邻二酮的酶学

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摘要

Ale and lager strains of yeast contain multiple enzymes capable of reducing diacetyl and pentanedione. Alcohol dehydrogenase is probably the main activity responsible in both types of organism. Although it appears that the lager strain studied possesses a more complex portfolio of diacetyl reductases than does the ale strain, it is likely that alcohol dehydrogenase has proportionately greater impact on vicinal diketone reduction in the lager strain. Two diacetyl reductases additional to alcohol dehydrogenase were located in a partial purification operation based on lager yeast, but only a single such enzyme was revealed in ale yeast.
机译：酵母的强麦芽啤酒和啤酒更大的菌株含有多种能够还原二乙酰基和戊二酮的酶。酒精脱氢酶可能是两种生物体中的主要活性。尽管似乎研究的啤酒菌株比啤酒菌株具有更复杂的二乙酰基还原酶组合，但醇脱氢酶可能对啤酒菌株中邻二酮的还原成比例的影响更大。在基于啤酒的部分纯化操作中，除乙醇脱氢酶外还存在两种二乙酰基还原酶，但在强力酵母中仅发现了一种这样的酶。

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