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Article

3 Citations

2,314 Views

12 Pages

Whole-Cell Biocatalytic Production of Acetoin with an aldC-Overexpressing Lactococcus lactis Using Soybean as Substrate

Huajun Luo,
Weihong Liu,
Yiyong Luo,
Zongcai Tu,
Biqin Liu and
Juan Yang

Foods2023, 12(6), 1317;https://doi.org/10.3390/foods12061317

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20 March 2023

Douchi is a traditional Chinese fermented soybean product, in which acetoin is a key flavor substance. Here, the α-acetolactate decarboxylase gene aldC was cloned from Lactiplantibacillus (L.) plantarum and overexpressed in Lactococcus (L.) lac...

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Article

5 Citations

2,714 Views

13 Pages

Immobilization of Alpha Acetolactate Decarboxylase in Hybrid Gelatin/Alginate Support for Application to Reduce Diacetyl Off-Flavor in Beer

Gustavo P. Costa,
Leonardo B. Queiroz,
Vitor Manfroi,
Rafael C. Rodrigues and
Plinho F. Hertz

Catalysts2023, 13(3), 601;https://doi.org/10.3390/catal13030601

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16 March 2023

Beer production is the largest among alcoholic beverages. Its production process is complex and demands several steps. Lager beers commonly present an off-flavor of butter that is due to the presence of diacetyl, and to avoid such a problem, a long p...

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