Enzymology of Vicinal Diketone Reduction in Brewer's Yeast
C.W. Bamforth 1, 2 and M. Kanauchi 1,
1 Department of Food Science & Technology, University of California,
Davis, CA 95616-8598.
2 Corresponding author. E-mail: cwbamforth@ucdavis.edu
J. Inst. Brew. 110(2), 83-93, 2004 | VIEW ARTICLE
ABSTRACT
Ale and lager strains of yeast contain multiple enzymes capable
of reducing diacetyl and pentanedione. Alcohol dehydrogenase
is probably the main activity responsible in both types of organism.
Although it appears that the lager strain studied possesses a
more complex portfolio of diacetyl reductases than does the ale
strain, it is likely that alcohol dehydrogenase has proportionately
greater impact on vicinal diketone reduction in the lager strain.
Two diacetyl reductases additional to alcohol dehydrogenase
were located in a partial purification operation based on lager
yeast, but only a single such enzyme was revealed in ale yeast.
Key words:
Acetoin, alcohol dehydrogenase, diacetyl, pentanedione,
reductase.
Publication no. G-2004-0520-228 ©2004 The Institute & Guild of Brewing