Article
Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.
Applied biochemistry and biotechnology - 1 Jan 2012
Chen Yefu, Yang Xu, Zhang Shijie, Wang Xiaoqiong, Guo Changhui, Guo Xuewu, Xiao Dongguang
Abstract excerpt
Sulfur compounds, such as sulfite (SO(2)), hydrogen sulfide (H(2)S), and glutathione (GSH), play different roles in beer flavor stability. SO(2) and GSH have antiaging effects which are helpful to improve the flavor stability of beer, whereas H(2)S is undesirable to beer flavor because of its unpleasant aroma. Here, we report the development of Saccharomyces cerevisiae which produces higher levels of SO(2) and...
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