Food Grade Liquid α-Acetolactate Decarboxylase for Diacetyl Reduction in Yeast-Fermented Products

Alpha-Acetolactate Decarboxylase is synthesized through submerged fermentation of Bacillus subtilis, followed by subsequent purification and formulation. It finds extensive application in food processing industries. Diacetyl, derived from the oxidative decomposition of α-acetolactate, acts as an intermediate in yeast amino acid biosynthesis, notably for valine and isoleucine. This decomposition naturally occurs at a slow rate in yeast. The enzyme Alpha-Acetolactate Decarboxylase accelerates the conversion of α-acetolactate to acetoin, thereby preventing the formation of diketone, a compound responsible for undesirable flavors in beer. As a result, this process significantly reduces both diacetyl levels and diacetyl reduction time, consequently shortening the beer maturation period.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1326