التفاصيل البيبلوغرافية
| العنوان: |
Production of the Food Enzyme Acetolactate Decarboxylase (ALDC) from Bacillus subtilis ICA 56 Using Agro-Industrial Residues as Feedstock |
| المؤلفون: |
Ravena Casemiro Oliveira, Vania Maria Melo Maciel, Denise Cavalcante Hissa, Ítalo Waldimiro França, Luciana Rocha Barros Gonçalves |
| المصدر: |
Fermentation, Vol 8, Iss 12, p 675 (2022) |
| بيانات النشر: |
MDPI AG, 2022. |
| سنة النشر: |
2022 |
| المجموعة: |
LCC:Fermentation industries. Beverages. Alcohol |
| مصطلحات موضوعية: |
beer fermentation, cost analysis, diacetyl, sugarcane molasses, corn steep solids, Fermentation industries. Beverages. Alcohol, TP500-660 |
| الوصف: |
During the beer brewing process, some compounds are formed in the primary fermentation step and may affect the final quality of beer. These compounds, called off flavors, such as diacetyl, are produced during fermentation and are related to a buttery taste. The use of acetolactate decarboxylase (ALDC) in the traditional beer brewing process may significantly increase productivity since it allows for a faster decrease in the adverse flavor caused by diacetyl. However, production costs directly impact its application. For this reason, we analyzed the effect of different cultivation media on ALDC production by Bacillus subtilis ICA 56 and process economics. Different carbon and nitrogen sources, including agro-industrial residues, were evaluated. The best result was obtained using sugarcane molasses and corn steep solids (CSS), allowing a 74% reduction in ALDC production cost and an enzyme activity of 4.43 ± 0.12 U·mL−1. The enzymatic extract was then characterized, showing an optimum temperature at 40 °C and stability at different pH levels, being able to maintain more than 80% of its catalytic capacity between pH values of 3.6 and 7.0, with higher enzymatic activity at pH 6.0 (50 mM MES Buffer), reaching an ALDC activity of 5.30 ± 0.06 U·mL−1. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2311-5637 |
| Relation: |
https://www.mdpi.com/2311-5637/8/12/675; https://doaj.org/toc/2311-5637 |
| DOI: |
10.3390/fermentation8120675 |
| URL الوصول: |
https://doaj.org/article/64be7031f23f4c6ea88b85765037102e |
| رقم الانضمام: |
edsdoj.64be7031f23f4c6ea88b85765037102e |
| قاعدة البيانات: |
Directory of Open Access Journals |