Polypeptides having protease activity for colloidal stability
作者： Peter Rahbek Oestergaard , Anne Mette Bhatia Frederiksen , Hans Peter Heldt-Hansen , Tine Hoff , Alexander Mauch
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摘要: A method of improving colloidal stability in beer comprising adding to a mash and/or wort protease selected from the group consisting of: (a) polypeptide having at least 80% sequence identity SEQ ID NO: 1; (b) variant 1 substitution, deletion, insertion one or more (e.g. several) positions; and (c) fragment that has activity.
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