Amylase during fermentation

Fig. 1. Growth ( ) and changes in extracellular glucose (a), protein ( ) and amylase ( ) during fermentation with starch as carbon source.

The formation of trisaccharides during degradation of potato starch by pancreatic amylase has been studied by Blom and Rested. " The nature of these trisaccharides has not been established, but it seems probable that maltotriose is the main constituent. The sugar was fermented by Saccharomyces cerevisiae but not by S. uvarum. 

The course of the optical rotation during the action of the malt a-amylase shows that the enzyme, as pointed out by Ohlsson, liberates the hydrolysis products in the a-configuration. A simple calculation shows that this is the case not only with the fermentable sugar but with the dextrins as well. 

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