THE ROLE OF DIMETHYL SULPHOXIDE REDUCTASE IN THE FORMATION OF DIMETHYL SULPHIDE DURING FERMENTATIONS
Identifieur interne : 000B73 ( Istex/Corpus ); précédent : 000B72; suivant : 000B74THE ROLE OF DIMETHYL SULPHOXIDE REDUCTASE IN THE FORMATION OF DIMETHYL SULPHIDE DURING FERMENTATIONS
Auteurs : C. W. Bamforth ; B. J. AnnessSource :
- Journal of the Institute of Brewing [ 0046-9750 ] ; 1981-01-02.
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Abstract
The ability to produce dimethyl sulphide (DMS) during fermentation of wort is apparently a general characteristic of Saccheromyces cerevisiae and Saccharomyces uvarum. Washed suspensions of these yeasts reduce dimethyl sulphoxide (DMSO) but there is no correlation between DMS formation in fermentation and DMSO reduction in whole cells. Although different strains vary widely in their ability to reduce DMSO they all contain similar levels of NADPH—dependent DMSO reductase. This enzyme is a multi‐protein system which closely resembles methionine sulphoxide reductase. Spoilage bacteria including Enterobacter cloacae can reduce DMSO more efficiently than can yeast probably because a different enzyme system is involved.
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DOI: 10.1002/j.2050-0416.1981.tb03981.x
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Washed suspensions of these yeasts reduce dimethyl sulphoxide (DMSO) but there is no correlation between DMS formation in fermentation and DMSO reduction in whole cells. Although different strains vary widely in their ability to reduce DMSO they all contain similar levels of NADPH—dependent DMSO reductase. This enzyme is a multi‐protein system which closely resembles methionine sulphoxide reductase. Spoilage bacteria including Enterobacter cloacae can reduce DMSO more efficiently than can yeast probably because a different enzyme system is involved.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>C. W. Bamforth</name><affiliations><json:string>(Brewing Research Foundation, Nutfield, Redhill, Surrey)</json:string></affiliations></json:item><json:item><name>B. J. 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Washed suspensions of these yeasts reduce dimethyl sulphoxide (DMSO) but there is no correlation between DMS formation in fermentation and DMSO reduction in whole cells. Although different strains vary widely in their ability to reduce DMSO they all contain similar levels of NADPH—dependent DMSO reductase. This enzyme is a multi‐protein system which closely resembles methionine sulphoxide reductase. 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W.</forename><surname>Bamforth</surname></persName><affiliation>(Brewing Research Foundation, Nutfield, Redhill, Surrey)</affiliation></author><author><persName><forename type="first">B. 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Spoilage bacteria including Enterobacter cloacae can reduce DMSO more efficiently than can yeast probably because a different enzyme system is involved.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>Keywords</head><item><term>bacteria</term></item><item><term>dimethyl sulphide</term></item><item><term>enzyme</term></item><item><term>fermentation</term></item><item><term>fermentation temperature</term></item><item><term>yeast</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="1981-01-02">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/428072E9643B7C8799726CE866588FB36CD22DBF/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Ltd</publisherName><publisherLoc>Oxford, UK</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1002/(ISSN)2050-0416</doi><issn type="print">0046-9750</issn><issn type="electronic">2050-0416</issn><idGroup><id type="product" value="JIB"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF THE INSTITUTE OF BREWING">Journal of the Institute of Brewing</title></titleGroup></publicationMeta><publicationMeta level="part" position="01101"><doi origin="wiley">10.1002/jib.1981.87.issue-1</doi><numberingGroup><numbering type="journalVolume" number="87">87</numbering><numbering type="journalIssue" number="1">1</numbering></numberingGroup><coverDate startDate="1981-01-02">January‐February 1981</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="7" status="forIssue"><doi origin="wiley">10.1002/j.2050-0416.1981.tb03981.x</doi><idGroup><id type="unit" value="JIB3981"></id></idGroup><countGroup><count type="pageTotal" number="5"></count></countGroup><titleGroup><title type="tocHeading1">Original Article</title></titleGroup><copyright>1981 The Institute of Brewing & Distilling</copyright><eventGroup><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:3.2.0 mode:FullText" date="2013-02-22"></event><event type="firstOnline" date="2013-04-09"></event><event type="publishedOnlineFinalForm" date="2013-04-09"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-31"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-31"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="30">30</numbering><numbering type="pageLast" number="34">34</numbering></numberingGroup><linkGroup><link type="toTypesetVersion" href="file:JIB.JIB3981.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>Received 21 May 1980</unparsedEditorialHistory><countGroup><count type="referenceTotal" number="21"></count><count type="linksCrossRef" number="2"></count></countGroup><titleGroup><title type="main">THE ROLE OF DIMETHYL SULPHOXIDE REDUCTASE IN THE FORMATION OF DIMETHYL SULPHIDE DURING FERMENTATIONS</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1"><personName><givenNames>C. W.</givenNames><familyName>Bamforth</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a1"><personName><givenNames>B. J.</givenNames><familyName>Anness</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1"><unparsedAffiliation>(Brewing Research Foundation, Nutfield, Redhill, Surrey)</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">bacteria</keyword><keyword xml:id="k2">dimethyl sulphide</keyword><keyword xml:id="k3">enzyme</keyword><keyword xml:id="k4">fermentation</keyword><keyword xml:id="k5">fermentation temperature</keyword><keyword xml:id="k6">yeast</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><p>The ability to produce dimethyl sulphide (DMS) during fermentation of wort is apparently a general characteristic of <i>Saccheromyces cerevisiae</i> and <i>Saccharomyces uvarum</i>. Washed suspensions of these yeasts reduce dimethyl sulphoxide (DMSO) but there is no correlation between DMS formation in fermentation and DMSO reduction in whole cells. Although different strains vary widely in their ability to reduce DMSO they all contain similar levels of NADPH—dependent DMSO reductase. This enzyme is a multi‐protein system which closely resembles methionine sulphoxide reductase. 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J.</namePart><namePart type="family">Anness</namePart><affiliation>(Brewing Research Foundation, Nutfield, Redhill, Surrey)</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">1981-01-02</dateIssued><edition>Received 21 May 1980</edition><copyrightDate encoding="w3cdtf">1981</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="references">21</extent></physicalDescription><abstract lang="en">The ability to produce dimethyl sulphide (DMS) during fermentation of wort is apparently a general characteristic of Saccheromyces cerevisiae and Saccharomyces uvarum. Washed suspensions of these yeasts reduce dimethyl sulphoxide (DMSO) but there is no correlation between DMS formation in fermentation and DMSO reduction in whole cells. Although different strains vary widely in their ability to reduce DMSO they all contain similar levels of NADPH—dependent DMSO reductase. This enzyme is a multi‐protein system which closely resembles methionine sulphoxide reductase. Spoilage bacteria including Enterobacter cloacae can reduce DMSO more efficiently than can yeast probably because a different enzyme system is involved.</abstract><subject lang="en"><genre>Keywords</genre><topic>bacteria</topic><topic>dimethyl sulphide</topic><topic>enzyme</topic><topic>fermentation</topic><topic>fermentation temperature</topic><topic>yeast</topic></subject><relatedItem type="host"><titleInfo><title>Journal of the Institute of Brewing</title></titleInfo><genre type="Journal">journal</genre><identifier type="ISSN">0046-9750</identifier><identifier type="eISSN">2050-0416</identifier><identifier type="DOI">10.1002/(ISSN)2050-0416</identifier><identifier type="PublisherID">JIB</identifier><part><date>1981</date><detail type="volume"><caption>vol.</caption><number>87</number></detail><detail type="issue"><caption>no.</caption><number>1</number></detail><extent unit="pages"><start>30</start><end>34</end><total>5</total></extent></part></relatedItem><identifier type="istex">428072E9643B7C8799726CE866588FB36CD22DBF</identifier><identifier type="DOI">10.1002/j.2050-0416.1981.tb03981.x</identifier><identifier type="ArticleID">JIB3981</identifier><accessCondition type="use and reproduction" contentType="copyright">1981 The Institute of Brewing & Distilling</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Publishing Ltd</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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