Cerveceria Polar, C.a.

Universidad Central De Venezuela

Cerveceria Polar

Ivan Galindo-Castro

Adriana Bravo

Beatriz Sanchez

Rafael Rangel-Aldao

Jose L Ramirez

Rafael R Aldao

The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents or binding agents that inactivate one or more Maillard reaction intermediates that induce staling of the flavor of fermented malt beverages. In preferred such methods, the agents used are reductase enzymes, especially aldehyde reductases, carbonyl reductases, aldose reductases, oxoaldehyde reductases and most particularly oxidoreductases such as isozymes of Old Yellow Enzyme (OYE;EC 1.6.99.1) (e.g., OYE1 and OYE2 and OYE3). The invention is also directed to the fermented malt beverage prepared by such a method, and to the use during the brewing process of reductase enzymes from naturally occurring sources, including those produced by yeasts, to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor. The invention also relates to cells which have been specifically modified, selected, or genetically engineered to express or secrete a reductase enzyme which may be used during the brewing process to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor. The invention also provides fermented malt beverages having enhanced flavor stability produced by these methods.

Malt beverage having stabilized flavor and methods of production thereof

The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents or binding agents that inactivate one or more Maillard reaction intermediates that induce staling of the flavor of fermented malt beverages. In preferred such methods, the agents used are reductase enzymes, especially aldehyde reductases, carbonyl reductases, aldose reductases, oxoaldehyde reductases and most particularly oxidoreductases produced by yeasts such as isozymes of Old Yellow Enzyme (e.g., OYE1, OYE2 and OYE3). The invention is also directed to the fermented malt beverage prepared by such a method, and to the use during the brewing process of reductase enzymes from naturally occurring sources, including those produced by yeasts, to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor. The invention also relates to cells which have been specifically modified, selected, or genetically engineered to express or secrete a reductase enzyme which may be used during the brewing process to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor, and to compositions comprising such cells or recombinant enzymes. The invention also provides fermented malt beverages having enhanced flavor stability produced ed by these methods.

Compositions for producing fermented malt beverages

The present invention provides a Human Papillomavirus (HPV) detection method, the results capable of being read on specimen slides through in situ hybridization techniques. The method is based on a pair of consensus polynucleotide probes which hybridize type-specifically with clinically important HPV viral types and is capable of distinguishing between malignant and benign HPV viruses. Compositions of the polynucleotide probes in detectably labeled form are also a part of the invention. For correlation of the present method with known polymerase chain reaction (PCR) detection of HPV, a PCR assay is described.

Method and products for human papillomavirus detection

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Caracas, Venezuela

Ivan Galindo-Castro