EXALASE is produced by fermentation of a selected strain of Bacillus subtilis and contains alpha-acetolactate decarboxylase activity. In classical lager fermentations without the use of EXALASE, alpha-acetolactate is slowly converted to diacetyl by rising the temperature at the end of main fermentation and diacetyl is reduced by yeast to acetoin during the maturation period. EXALASE can be used to catalyze the decarboxylation of alpha-acetolactate directly to acetoin since the beginning of excretion of alpha-acetolactate by yeast. The maturation period could be eliminated as far as diacetyl is concerned. TEMPERATURE The optimal temperature for this enzyme is around 30-40°C and at the normal lager fermentation temperature the enzyme works at 25% of its maximal activity, but as the fermentation is a long process (several days) the enzyme can eliminate all the alpha-acetolactate. pH EFFECT Optimum pH between 5.5 and 6. At pH 5 the enzyme works at 50% of its maximal activity, and at...


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