Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
, 16 (6), 958-65

Improved Performances and Control of Beer Fermentation Using Encapsulated Alpha-Acetolactate Decarboxylase and Modeling

Affiliations

Improved Performances and Control of Beer Fermentation Using Encapsulated Alpha-Acetolactate Decarboxylase and Modeling

C Dulieu et al. Biotechnol Prog.

Abstract

The use of the enzyme alpha-acetolactate decarboxylase allows the acceleration of beer fermentation/maturation because it shunts diacetyl formation, whose elimination is the rate-limiting step of the process. To obtain a cost reduction by using this exogenous enzyme, we propose a new process involving recoverable encapsulated alpha-acetolactate decarboxylase. The performance of traditional and new processes was investigated by a modeling approach. A simple model, focused on alpha-acetolactate and diacetyl profiles during beer fermentation, was set up. The simulated profiles are consistent with literature data. This study shows also that encapsulated alpha-acetolactate decarboxylase allows the acceleration of beer fermentation as efficiently as free alpha-acetolactate decarboxylase. The advantage of immobilized alpha-acetolactate decarboxylase versus free enzyme is that it is recoverable and reusable, which means a process cost reduction.

Similar articles

See all similar articles

Cited by 1 PubMed Central articles

  • Applications of Microbial Enzymes in Food Industry
    S Raveendran et al. Food Technol Biotechnol 56 (1), 16-30. PMID 29795993. - Review
    The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and spe …

LinkOut - more resources

Feedback