Comparative study of alcohol dehydrogenase activity in flor yeast extracts

被引：1

作者：

A. Blandino

I. Caro

D. Cantero

机构：

[1] University of Cadiz,Biological and Enzymatic Reactors Group, Department of Chemical Engineering, Food Technology and Environmental Technology, Faculty of Sciences

来源：

Biotechnology Letters | 1997年 / 19卷

关键词：

Glucose; Enzyme; Alcohol; Organic Chemistry; Carbon Source;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The highest activities of alcohol dehydrogenase were obtained when flor yeasts were grown on L-lactic acid as the main carbon source. The strains with the lowest average of alcohol dehydrogenase activities, grown on glucose and ethanol, make up the velum on wines during the early stages ageing. One of the strains studied ( Saccharomyces cerevisiae, M10) may be a suitable source from which to isolate this enzyme (32 units of activity per mg protein).

引用

页码：651 / 654

页数：3

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