Brewing industry, protease

In the brewing industry, there is a development toward substitution of malt with unmalted barley and amylase, by use of glu-canase and protease of microbial origin. The neutral protease from Bacillus amyloliquefaciens and the thermostable neutral protease Bacillus subtilis var. thermoproteolyticus have been used by brewers successfully to hydrolyze barley proteins into amino acids and peptides. 

Neutrase . [Novo Nordisk] Protease enzyme for breakdown of proteinaceous matter into peptides and amino acids used in brewing industry. 

Industrial application of immobilized biocatalysts. Marcel Dekker, New York, pp 15-24 Schaffeld G, Bruzzone P, Illanes A et al. (1989) Enzymatic treatment of stickwater from fishmeal industry with the protease from Cucurbita ficifolia. Biotechnol Lett ll(7) 521-522 Schmedding DIM, van Gestel MJMC (2002) Enzymes in brewing. In Whitehurst RJ, Law BA (eds). Enzymes in food technology. CRC Press, Boca Raton, USA, pp 57-75 Schmid A, Dordick IS, Hauer B et al. (2(X)1) Industrial biocatalysis today and tomorrow. Nature 409 258-268... 

The food industry uses proteases and lipases for meat and cheese processing and for the amelioration of fats and oils [130]. Glycosidases and decarboxylases are predominantly employed in the brewing and baking industries. 

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