酵母中蛋白酶A的释放对纯生啤酒的泡持性有不良影响。
There are harmful effect on the stabilization of fresh beer foam as releasing proteinase A from yeast.
主要成份：溶角质蛋白酶、角鲨烷、透明质酸、洋甘菊、活性酵母精华等。
Main ingredients: dissolved cutin protease, houndfish alkyl, hyaluronic acid, chamomile and active yeast essence.
酵母的活力是影响蛋白酶A及其前驱物生成量的重要因素。
The yeast activity exerts a great influence on the generation of PrA and its precursors.
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