Comparative study of alcohol dehydrogenase activity in flor yeast extracts
Comparative study of alcohol dehydrogenase activity in flor yeast extracts
复制标题
DOI：
10.1023/a:1018386731116
复制
发表时间：
1997-07-01
影响因子：
2.7
通讯作者：
Cantero, D
中科院分区：
文献类型：
--
作者：
Blandino, A;Caro, I;Cantero, D
以L-乳酸为主要碳源的酵母菌酒精脱氢酶活力最高。酒精脱氢酶活性平均值最低的菌株生长在葡萄糖和乙醇上，在陈化的早期阶段形成葡萄酒上的膜。其中一个被研究的菌株(酿酒酵母，M10)可能是分离这种酶的合适来源(每毫克蛋白的活力为32个单位)。
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).