1974•Agricultural and Biological ChemistryOpen access
Chillproofing enzyme from microorganisms. IV. Beer-stabilizing and antiedematic activities of a new chillproofing enzyme.
Reisuke Takahashi, Kanji Oda, Kazu Okada, Κει Arima
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Abstract
The colloidal stability of beer was examined after treatment with the chillproofing enzyme, "S -enzyme ," obtained from Serratia marcescens B-103.The beer-stabilizing activity of the S-enzyme was comparable to that of papain and the effects of the S-enzyme and papain were synergistic.
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