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Degradation of hop bitter acids by fungi
Waste Management, 2008Nine fungal strains related to: Trametes versicolor, Nigrospora oryzae, Inonotus radiatus, Crumenulopsis sororia, Coryneum betulinum, Cryptosporiopsis radicicola, Fusarium equiseti, Rhodotorula glutinis and Candida parapsilosis were tested for their ability to degrade humulones and lupulones. The best results were obtained for T. versicolor culture, in
Ewa, Huszcza +5 more
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ON THE ANALYSIS OF HOP BITTER ACID
Journal of the Institute of Brewing, 1980A High Performance Liquid Chromatography (HPLC) method for automated routine analysis of the hop bitter acids is described. It allows the simultaneous determination of α-acids, β-acids, cohumulone and colupulone. This analysis based on two chromatographic runs takes less than 1/2 h.
M. Verzele, J. Van Dyck, H. Claus
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Antioxidative Activity of Hop Bitter Acids and Their Analogues
Bioscience, Biotechnology, and Biochemistry, 1995Hop bitter acids, humulones (1) and lupulones (2), were shown to have potent DPPH radical scavenging activity (RSA) and lipid peroxidation inhibitory activity (LIA). Furthermore, 5-acetyl lupulones (3) and 4-methyl lupulones (4) had more potent LIA than native lupulones but no RSA.
M, Tagashira, M, Watanabe, N, Uemitsu
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Identification of Beer Bitter Acids Regulating Mechanisms of Gastric Acid Secretion
Journal of Agricultural and Food Chemistry, 2012Beer, one of the most consumed beverages worldwide, has been shown to stimulate gastric acid secretion. Although organic acids, formed by fermentation of glucose, are known to be stimulants of gastric acid secretion, very little is known about the effects of different types of beer or the active constituents thereof.
Walker, Jessica +6 more
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On the Autoxidation of Bitter-Tasting Iso-α-acids in Beer
Journal of Agricultural and Food Chemistry, 2010The iso-alpha-acids, the major contributor to bitter beer taste, is well-known to strongly degrade during beer aging. The storage of beer in brown glass bottles revealed a strong depletion of the trans-configured isomers in a highly specific manner, whereas the corresponding cis-iso-alpha-acids seemed to be hardly affected.
Daniel, Intelmann, Thomas, Hofmann
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Amino Acid Bitterness: Characterization and Suppression
Journal of Agricultural and Food ChemistryAmino acids are necessary for life, and many must be consumed because they cannot be endogenously synthesized. Typically, we eat them as proteins and peptides, which have little taste. However, we also directly ingest free amino acids, several of which are aversive because they elicit bitterness.
Caroline Payton Harmon +2 more
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Aspects of the resistance of lactic acid bacteria to hop bitter acids
Journal of Applied Bacteriology, 1993Resistance to trans ‐isohumulone is found only in those lactic acid bacteria which can grow in beer. The degree of resistance could not be altered by plasmid curing, or mutation induced by u.v. light.
Jacqueline L. Fernandez, W.J. Simpson
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The history and analytical chemistry of beer bitter acids
TrAC Trends in Analytical Chemistry, 1992Abstract The organoleptic characteristics of beer are mainly determined by the bitter-tasting iso-α-acids, which in the brewing process are formed from the α-acids occurring in hops. Quantification of the individual iso-α-acids is not straightforward, but recent results obtained by liquid chromatography and micellar electrokinetic chromatography are ...
Denis De Keukeleire +3 more
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Hydrophobicity parameters and the bitter taste of l-amino acids
Journal of Theoretical Biology, 1984The use of hydrophobicity parameters to predict the bitter taste of L-amino acids is discussed. It is concluded that no single hydrophobicity scale can be used to explain the complete range of L-amino acid behavior.
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Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking
International Journal of Food Microbiology, 2008Several lactic acid bacteria were isolated from bitter tasting ciders in which glycerol was partially removed. The degradation of glycerol via glycerol dehydratase pathway was found in 22 out of 67 isolates. The confirmation of glycerol degradation by this pathway was twofold: showing their glycerol dehydratase activity and detecting the presence of ...
Garai-Ibabe, G. +6 more
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