Bacteria
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The typical size of bacteria is about 1 µm, which comes into play when filtering.[1]
PAD enzymes have been characterized from several sour ale brewing-relevant bacteria, including Lactobacillus brevis and L. plantarum. The sequence of these enzymes reveals significant conservation across genera, and a structure and mechanism that does not require a known co-factor, unlike the S. cerevisiae PAD1/FDC1 system.[2] In limited testing of substrate specificity across strains, there appear to be two subgroups of enzymes. One group, including L. brevis, Bacillus subtilis, and B. pumilus, shows similar substrate specificity for the three main substrates p-coumaric acid, ferulic acid, and caffeic acid. The group including L. plantarum and P. pentosaceus strongly prefers p-coumaric acid over ferulic acid.[2]
- https://onlinelibrary.wiley.com/doi/10.1002/jib.49
- https://www.sciencedirect.com/science/article/pii/S1043452605500056
- van Beek, S., & Priest, F. G. (2000). Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation. Applied and Environmental Microbiology, 66(12), 5322–5328.
- Erbe, T., Brückner, H., 2000. Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture. J. Chromatogr. A 881 (1-2), 81–91. --- Lacto influences amino acid profiles