EC Number   |
Recommended Name |
Application |
|---|
    1.1.1.6 | glycerol dehydrogenase |
brewing |
enzymatic assay for the determination of glycerol in wine and beer |
| 1.8.1.2 | assimilatory sulfite reductase (NADPH) |
brewing |
mutations in the sulfite reductase genes, MET5 and MET10, are responsible for low H2S phenotypes, yeast strains with reduced H2S production offer promising solutions to H2S-related taints generated during wine production |
| 1.12.99.6 | hydrogenase (acceptor) |
brewing |
used for production of hydrogen from brewery yeast waste |
| 2.2.1.6 | acetolactate synthase |
brewing |
unpleasant butterscotch-like flavor in beer due to accumulation of 2,3-butanedione derives from accumulation of mitochondrial matrix-targeted acetohydroxyacid synthase Ilv2 preprotein in the cytosol. Ilv2 preprotein accumulates in the cytosol of petite yeasts. Expression of a mutant allele of the gamma-subunit of the F1-ATPase, ATP3-5, could be an attractive way to reduce diacetyl formation by petite strains |
| 2.3.1.156 | phloroisovalerophenone synthase |
brewing |
valerophenone synthase is a key gene in the bitter acid biosynthesis of hop, sequence analysis reveals nine single nucleotide polymorphisms in VPS,understanding variation in the genes of the bitter acid biosynthetic pathway is required to improve the content and quality of bitter acids in hop, real-time quantitative reverse-transcription polymerase chain reaction analysis shows a clear link between VPS expression and bitter acid content |
| 3.1.1.20 | tannase |
brewing |
the enzyme is a food processing enzyme used in food, brewing, and feed industry |
| 3.2.1.1 | alpha-amylase |
brewing |
important industrial enzyme in brewing and alcohol production |
| 3.2.1.2 | beta-amylase |
brewing |
beta-amylase allelic forms have different thermostability and kinetic properties, which critically influence their malting quality, production of barley varieties with better malting quality by genetic engineering |
| 3.2.1.73 | licheninase |
brewing |
the enzyme is a candidate for the production of beta-gluco-oligosaccharides and in brewing industry |
| 3.2.1.117 | amygdalin beta-glucosidase |
brewing |
importance and role of certain Brettanomyces species in the production of fruit lambic beers such as Kriek |
| 3.2.1.142 | limit dextrinase |
brewing |
the enzyme bound to the limit dextrinase inhibitor is a limiting factor for complete starch digestion during brewing |
| 4.1.1.102 | phenacrylate decarboxylase |
brewing |
a positive relationship exists between single nucleotide polymorphisms in phenylacrylic acid decarboxylase PAD1 and ferulic acid decarboxylase FDC1 genes and the ferulic acid decarboxylation ability of industrial yeast strains. Sake, shochu, and standard top-fermenting yeasts contain a nonsense mutation of FDC1, whereas a frameshift mutation is identified in the FDC1 gene of bottom-fermenting yeast. No nonsense or frameshift mutations are detected in laboratory, wine, or weizen beer yeast strains. When FDC1 is introduced into sake and shochu yeast strains, the transformants exhibit ferulic acid decarboxylation activity |
| 5.3.1.23 | S-methyl-5-thioribose-1-phosphate isomerase |
brewing |
in sake brewed with Mri1 deletion strains, dimethyl trisulfide precursor is hardly detected, and dimethyl trisulfide production after sake storage is greatly reduced. The components of brewed sake are almost the same between the mutant and parent strains |
