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SCIENTIFIC AND TECHNICAL
alpha acetolactate decarboxylase (ALDC) breaks down (S)-2-acetolactate. The listed reaction produces (R)-acetoin + CO2 CAS Number: 9025-02-9. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Compare the listed substrate and reaction products with the outcome required for your application. Check the supplied grade, activity specification and operating conditions, then choose a pack size for your evaluation.
Acetolactate decarboxylase (ALDC) is an enzyme widely used in brewing to prevent the formation of diacetyl, an unwanted by-product that imparts a buttery off-flavour to beer. The enzyme catalyses the rapid conversion of α-acetolactate—a precursor naturally produced by yeast during fermentation—into acetoin and carbon dioxide, bypassing the slow, spontaneous oxidation step that generates diacetyl.
ALDC is a non-thiamine-dependent carboxy-lyase (EC 4.1.1.5) that functions optimally around pH 5.5–6.5 and 30–40°C, conditions typical of beer fermentation. It is a tetrameric enzyme with a molecular weight of about 25–30 kDa per subunit and does not require metal cofactors for activity.
By accelerating acetolactate breakdown, ALDC shortens maturation time, enhances flavour stability, and allows brewers to produce cleaner-tasting beers more efficiently.
(S)-2-acetolactate → (R)-acetoin + CO2 CAS Number: 9025-02-9
12 months (see PDF)
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