Abstract
A sensitive assay for acid proteinases, based on tritium labelled hemoglobin, has been used to demonstrate nanogram quantities of acid proteinase in unpasteurized commercial beers. The proteinase was released from brewers' yeast into beer, and the level varied both with the yeast strain used and with other process parameters. Acid proteinase was isolated from brewers' yeast and added to beer in amounts similar to the highest activities found in beer samples. This caused a significant reduction in beer foam stability.
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Dreyer, T., Biedermann, K. & Ottesen, M. Yeast proteinase in beer. Carlsberg Res. Commun. 48, 249–253 (1983). https://doi.org/10.1007/BF02907771
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DOI: https://doi.org/10.1007/BF02907771