MEASUREMENT OF DIMETHYLSULFOXIDE IN BARLEY AND MALT AND ITS REDUCTION TO DIMETHYL SULFIDE BY YEAST

被引：43

作者：

ANNESS, BJ

BAMFORTH, CW

WAINWRIGHT, T

机构：

[1] Brewing Research Foundation, Redhill, Surrey, Nutfield

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1979年 / 85卷 / 06期

关键词：

barley; dimethyl sulphide; enzyme; extraction; fermentation; malt;

D O I：

10.1002/j.2050-0416.1979.tb03940.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dimethyl sulphoxide (DMSO) is a normal component of malt and barley. A method is described for its extraction and estimation. DMSO is produced by the oxidation of dimethyl sulphide (DMS), particularly during kilning of malt, and higher levels are found in malts subjected to ale kilning schedules. DMS may also be oxidized during wort preparation. DMSO can be reduced to DMS by yeast in glucose/salts medium, by yeast cell suspensions and by a cell‐free extract. Reduction of DMSO is inhibited by methionine sulphoxide. The results suggest that reduction of DMSO may account for the DMS produced during fermentation of ale and lager worts. 1979 The Institute of Brewing & Distilling

引用

页码：346 / 349

页数：4

共 22 条

[1] DIMETHYL SULFIDE AS A FEATURE OF LAGER FLAVOR [J].