No abstract

The acetolactate decarboxylase produced by Lactobacillus casei DSM 2547 has been tested as an aid for accelerated removal of the diacetyl precursor acetolactic acid from beer. Addition of the enzyme to freshly fermented beer has been shown to effect efficient removal of the diacetyl precursor while addition of the decarboxylase to wort prior to pitching was found to lead to subsequent inactivation of the enzyme during the fermentation. It has been shown that zinc is a component of the acetolactate decarboxylase system, and that growing yeast cells remove the zinc ions.

No abstract