Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast

International Journal of Food Microbiology

Volumn 161, Issue 2, 2013, Pages 76-83

  Lei, Hongjie ^a   Zheng, Liye ^a   Wang, Chenxia ^a   Zhao, Haifeng ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Amino acids assimilation; Fermentation performance; Lager yeast; Proteases supplementation; Wort gravity

Indexed keywords

AMINO ACID; ARGININE; FLAVORZYME; HISTIDINE; LEUCINE; LYSINE; NEUTRASE; PROTAMEX; PROTEINASE; UNCLASSIFIED DRUG;

ALCOHOL PRODUCTION; AMINO ACID COMPOSITION; ARTICLE; FERMENTATION; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES PASTORIANUS; YEAST;

SACCHAROMYCES PASTORIANUS;

EID: 84871802485     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.11.024     Document Type: Article

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