Brewing Fungal Amylase for Wort Maltose Level and Fermentability 
Catalog Number IE-1242
Physical Form Liquid
Color Brown
Dosage Parameters 200-400ppm
Source Microorganism
| Summary | The enzyme hydrolyzes starch into mainly maltose together with limited amount of maltotriose, glucose and other oligosaccharides. Therefore, the enzyme is applied in mashing or fermentation to adjust wort maltose content and increase fermentability. |
| Description | 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. |
| Advantages |
Fast starch liquefaction and saccharification Improve maltose level and fermentability |
| Application | For brewing to increase maltose level and fermentability |
| Application Area | Brewing |
| Application Recommendation | The recommended dosage is 200-400 ppm on basis of dry starch, added at mashing-in, or 20-40 ppm added into cooled wort. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Dosage Parameters | 200-400ppm |
| Effective Temp | 50°C-65°C |
| Effective pH | 4.5-6.0 |
| Source | Microorganism |
| Physical Form | Liquid |
| Color | Brown |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus oryzae |
| Package | 25 kg/Jerry can |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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