Brewing Low-Temperature α-amylase for Starch Conversion in Adjunct, Malt and Wort

Low-temperature α-amylase is produced through submerged fermentation of Bacillus subtilis, followed by purification and formulation. Unlike thermostable α-amylase, this enzyme is less heat-stable and operates effectively at lower temperatures. This characteristic allows for reduced energy consumption and easier inactivation. In brewing, it is employed for the liquefaction of starch in adjuncts and malt, efficiently converting starch into short-chain dextrins.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1244