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Use of immobilized microbial cells for accelerated maturation of beer

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Summary

Immobilized cell preparations of various bacteria able to reduce diacetyl to butane 2,3-diol have been tested under conditions appropriate for use in the accelerated removal of the diketone from potable alcoholic beverages. Strains ofBacillus polymyxa that are sufficiently active when incubated anaerobically at 5°C and pH 4 have been identified.

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Authors and Affiliations

  1. Department of Biological Sciences, University of Exeter, EX4 4QG, Exeter, Devon, England

    Andrew Willetts

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  1. Andrew Willetts
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Willetts, A. Use of immobilized microbial cells for accelerated maturation of beer. Biotechnol Lett 10, 473–478 (1988). https://doi.org/10.1007/BF01027059

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  • DOI: https://doi.org/10.1007/BF01027059

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