Kvasny Prum. 1970; 16(12): 266-268 | DOI: 10.18832/kp1970025

Enzyme preparations permitng to use higher proportion of starch containing surrogates.Peer-reviewed article

O. BENDOVÁ, B. PARDONOVÁ

The article deals with several important  ferments which are used in brewing industry to process higher amounts of starch containing surrogates replacing malt. The study covers alpha-amylase, proteolytic and cytolitic enzymes. Bacterial  alpha-amylase meets the requirements of brewing industry far better than fungal amylase. The authores describe briefly methods used by plants manufacturing preparations, specify the properties  of some strains, explain the function of bacterial alpha-amylase and analyse and relation between its activity and thermostability on one hand calcium ions on the other hand. The properties of bacterial and fungal proteolytic preparations, as well as of cytolytic enzymes is discussed, too. As far as amylolytic activity is concerned, the results of comparison tests put on the first place the Dutch preparation Brew-n-zyme which is followed by Superclastase manufactured  inFrance, Bolamylaza of Czechoslovak production and Nervanase made in Britain. The highest proteolytic activity was observed with Brew-n-zyme. Proteinase fromBritainis on  the second place. The activity of the Czechoslovak proteolytic preparation is comparatively very low. Superclastase has very slight proteolytic activity. Bolamylasa practically none.
(In Czech, English summary only)

Keywords: brewing industry, enzyme preparates, starch surrogates, alpha-amylase

Published: December 1, 1970