Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Modern Food Science and Technology》 2007-09
Add to Favorite Get Latest Update

Research Progress of Diacetyl and its Enzymatic Control in Brewing

LI Jian-rong QIU Ji-ying (College of Food Sciences,Biotechnology and Environmental Engineering,Zhejiang Gongshang University,Food Safety Key Lab of Zhejiang Province,Hangzhou 310035,China)  
One of the key indices indicating the maturation of beers was the change of some flavors in beer,such as diacetyl.The conversion of diacetyl was slow and its content would rise again after the beer was canned or bottled,α-Acetolactate decarboxylase was usually used to control the content of diacetyl,which could catalyze the conversion ofα-acetolactate (the precursor of diacetyl) to acetoin in order to prevent the synthesis of diacetyl,lower the maturation time of beer and improve the stability of flavors in beer.In this paper,the formation and reabsorption of diacetyl,the mechanism ofα-acetolactate decarboxylase-mediated reduction of diacetyl and the progress ofα-acetolactate decarboxylase research were reviewed.
【CateGory Index】: TS262.5
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 2 Hits
1 ZHAO Min-qiang(Luohe Black Horse Brewery Co.Ltd.,Luohe,He'nan 462311,China);Application of ALDC Enzyme in Beer Industry[J];LIQUOR-MAKING SCIENCE & TECHNOLOGY;1999-05
2 ;Study on VDK value of Beer influenced by α-acetolactatedec-arboxylase andα-amino-Nitrogen.[J];Liquor-making;2004-04
【Co-citations】
Chinese Journal Full-text Database 5 Hits
1 PENG Zhi-hui,LIN Wei-tie and FENG Jie-long(Food and Biology Engineeing College,South China Physics and Industry University,Guangzhou,Guangdong 510641,China);Possibility of Reduction of Diacetyl in Beer via Co-catalysis of ALDC and Glucose Oxidase[J];Liquor-making Science & Technology;2001-01
2 SUN Fu-bao, ZHAO Chang-xin,ZHANG Chun-ling (the colloge of bio&food technology, Dalian Institute of Light Industry,Dalian,Liaoning116034,China);Preliminary Research of Impact of Metal Ion on Diacetyl Metabolism[J];Liquor-making;2004-02
3 WU Tian-xiang,YANG Hai-long,ZHANG Ke-chang (school of Biotechnology,Wuxi University of Light Industry,Wuxi 214036 China);Modeling study on Improving Fermentation and Control of Beer by Applicating Encapsulated α--Acetolactate Decarboxylase[J];Liquor-making;2002-01
4 GAO Jian-qi, MA Ge-li (Food & Biotechnology Department, Zhengzhou Institute of Light Industry, Zhengzhou 450002);Study on the metabolic control of diacetyl in beer brewing[J];Food Science and Technology;2006-09
5 YUAN Hang, YOU Yu min, GENG Zuo xian, ZHOU Pei genFood Eng. Dept.,Shanghai Fishery Univ.,Shanghai 200090,China;Application of enzyme preparations in the manufacturing of beer[J];JOURNAL OF ZHENGZHOU INSTITUTE OF LIGHT INDUSTRY;2000-01
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 YANG Zhi1, YANG Zhen-quan2, WANG Zhi-jun2, FANG Wei-ming2 (1 College of Bioscience and Biotechnology, 2 College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, China);Application of RAPD in Molecular Classification and Genetic Breeding of Saccharomyces cerevisiae[J];Modern Food Science and Technology;2007-02
2 Xiang Yang(Science Department Ⅱ, Changsha Normal University of Water Resources and Electric Power);Study on the Mechanism of Laser Variation and Biological Effect[J];JOURNAL OF OPTOELECTRONICS.LASER;1994-02
3 DONG Liang,ZHAO Chang-xin,DOU Shao-hua,GUO Jian-hua(College of Bio.& Food Tech,Dalian Institute of Light Industry.,Dalian 116034,China);Screening and identification of high attenuation yeast[J];Industrial Microbiology;2007-01
4 ZHANG Zhi-wei,WANG Xu,LIU Jin-ping(College of Life Science and Engineering,Shaanxi University of Science and Technology,Xianyang 712081,China);Study on breeding diacetyl-less saccharomyces cereveseae by laser induced mutation[J];Laser Technology;2005-05
5 YAN Shu-fang and YAN Fu (Kingway Brewery Co. Ltd., Shenzhen,Guangdong 518019, China);Effects of Fermentation Conditions on the Content of Acetaldehyde and Higher Alcohols in Beer[J];Liquor-Making Science & Technology;2007-11
6 SUN Mei-ling (Dep. of bioengineering ,Hubei university zhixing college ,Wuhan 430011,China);In Beer Diacetyl Ingredient Formation and Control[J];Liquor Making;2007-04
7 LI Hong 1,3 , WU Yong-yang 2,3 , ZHANG Wu-jiu 1,3 (1.China National Research Institute of Food and Fermentation Industries, Beijing, 100027,china;2.Kingway Brewery Co., Ltd., Shenzheng, 518019,ching; 3 Kingway Brewery Co., Ltd. & China National Research Institute of Food and Fermentation Industries Joint Institute, Shenzheng, 518019);The Acetaldehyde in Beer[J];Liquor-making;2004-06
8 YANG Ji yong, ZHOU Gui min, XIE Ling (Department of Microbiology, PLA General Hospital, Beijing 100853, China);The preliminary study for the identification of yeasts by RAPD[J];ACADEMIC JOURNAL OF PLA POSTGRADUATE MEDICAL SCHOOL;2000-01
9 CUI Yun-qian1 and ZHOU Jing2(1.Food Science & Bioengineering College of Shandong Light Industry College,Ji'nan 250100; 2.Penglai Wine Industry Co.Ltd.,Penglai,Shandong 265600,China);The Influencing Factors of Higher Alcohols in Beer & The Solutions to Reduce Higher Alcohols Content[J];Liquor-Making Science & Technology;2006-01
10 WANG Zhi-jian (Handan Beer Co. Ltd. of Zhonglou Group, Handan, Hebei 056001, China);Organic Acids in Beer & Its Effects on Beer Flavor[J];Liquor-Making Science & Technology;2006-09
【Secondary Citations】
Chinese Journal Full-text Database 6 Hits
1 ZHANG Wei, YUAN Yao-wu, TAN Jian-xin, LI Ying-jun, LIU Jing-wu (Agriculture University of He Bei,Bao Ding 071001,China);Mutagenesis-selection of Saccharomyces cerevisiae which have the better ability of reducing diacetyl by protoplast mutagenization with UV.[J];Liquor-making;2003-02
2 WU Tian-xiang,YANG Hai-long,ZHANG Ke-chang (school of Biotechnology,Wuxi University of Light Industry,Wuxi 214036 China);Modeling study on Improving Fermentation and Control of Beer by Applicating Encapsulated α--Acetolactate Decarboxylase[J];Liquor-making;2002-01
3 QIN Yu jing,LIU Wei feng,GAO Dong,BAO Xiao ming,Zheng Hua jun (Department of Microbiology,Shandong Univ., Jinan 250100,Shandong China);BEER FERMENTATION USING RECOMBINANT SACCHARMYCES CEREVISIAE CLONED α-ACETOLACTATE DECARBOXYLASE[J];JOURNAL OF SHANDONG UNIVERSITY(NATURAL SCIENCE EDITION);2000-02
4 WangChuang-rongZhangAn-ningXuDa-hao(BioengineeringDepartmentofJiangsuFoodCollege,Huaian);The Application of α-Acetolactate Decarboxylase During Beer Brewing[J];China Brewing;2003-02
5 HE Xiu-Ping HUAI Wen-Hui GUO Wen-Jie ZHANG Bo-Run (Institute of Microbiology Academia Sinica, Beijing 100080);STUDY ON PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES OF α-ACETOLACTATE DECAROBOXYLASES FROM DIFFERENT MICROBES[J];Microbiology;2001-02
6 ZHOU Wen - bin , ZHANG Rui - yu(Chongqing Technology and Business University, Chongqing 400033, China);Selection of high vitality of a - acetolactate decarboxylase from selected Bacillus licheniformis[J];Journal of Yuzhou University (Natural Sciences Edition);2003-01
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved