Brewing Fungal Amylase for Wort Maltose Level and Fermentability

The brewing fungal amylase preparation is produced by submerged fermentation using a carefully selected Aspergillus oryzae strain, followed by purification and formulation. This enzyme is extensively utilized in brewing to rapidly hydrolyze the α-1,4 glycosidic bonds in amylose and amylopectin, primarily generating maltose, with smaller amounts of maltotriose, glucose, and other oligosaccharides. Calcium ions (Ca²⁺) act as activators for this enzyme, while iron (Fe²⁺), barium (Ba²⁺), copper (Cu²⁺), manganese (Mn²⁺), and ferric iron (Fe³⁺) can significantly inhibit its activity.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1242