Comparative study of alcohol dehydrogenase activity in flor yeast extracts

被引：26

作者：

Blandino, A

Caro, I

Cantero, D

机构：

[1] Biol. and Enzymatic Reactors Group, Dept. Chem. Eng., Food Technol. E., University of Cádiz, Cádiz

来源：

BIOTECHNOLOGY LETTERS | 1997年 / 19卷 / 07期

关键词：

D O I：

10.1023/A:1018386731116

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

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：4

共 13 条

[1]

BARRETT JA, 1992, YEASTS CHARACTERISTI

[2]

Bergmeyer H. V., 1974, METHOD ENZYMAT AN, V2, P428

[3]

Bernt E, 1974, METHOD ENZYMAT AN, V3, P1499

[4] TOMATO ALCOHOL-DEHYDROGENASE - PURIFICATION AND SUBSTRATE-SPECIFICITY [J].