Chillproofing enzyme from microorganisms. IV. Beer-stabilizing and antiedematic activities of a new chillproofing enzyme.

The colloidal stability of beer was examined after treatment with the chillproofing enzyme, “S-enzyme, ” obtained from Serratia marcescens B-103. The beer-stabilizing activity of the S-enzyme was comparable to that of papain and the effects of the S-enzyme and papain were synergistic. The antiedematic activity of the S-enzyme was examined in the hind paws of rats. When injected intraperitoneally, the antiedematic activity of the enzyme was approximately four times that of papain.