Enzymes for brewing

Brewer s Fermex. [Enzyme Development] Enzymes for brewing. 

Cereflo . [NovoNordisk] Bacterial beta-glucanase enzyme for brewing, malt and barley prods. 

Early Industrial Enzymes. Enzymes were used in ancient Greece for the production of cheese (9). Early references to this are found in Greek epic poems dating from about 800 BC. Fermentation processes for brewing, baking, and the production of alcohol have been known since prehistoric times. 

Norton S, D Amore T (1994) Physiological effects of yeast cell immobilization applications for brewing. Enzyme Microb Technol 16 365-375... 

Nobody knows how the Egyptians were able to keep the fermenting liquid cool. Too much heat destroys the enzymes which are necessary for the formation of beer. However, the vessels used for brewing were porous, which could have made evaporation possible this would in turn have led to cooling. 

Chaparral can be found in health food stores as capsules and tablets and is used as an antioxidant and anti-cancer herbal product. Leaves, stems and bark in bulk are also available for brewing tea. However, this product can cause severe hepatotoxicity. Several reports of chaparral-associated hepatitis have been reported. A 45-year-old woman who took 160 mg of chaparral per day for 10 weeks presented with jaundice, anorexia, fatigue, nausea and vomiting. Liver enzymes and other liver function tests showed abnormally high values (ALT 1611 U L- AST 957 U L, alkaline phosphatase 265 U L, GOT 993 U L and bilirubin... 

Fungamyl . [Novo Nordisk] Fungal amylase enzyme for baking, in starch industry, brewing. 

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

T rmamyl . [Novo Nordisk] Alpha-amylase heat-stable enzyme for starch liquefaction, for laundry and dishwash detergents, alcohol, brewing, and textile industries. 

The extent of denaturation of soybean by heating influences significantly the rate of protein isolation. The extent of aenaturation can be shown by the NSI (nitrogen solubility index). It was shown to be adequate to use a mixed enzyme solution at concentrations of 0.2 to 1.0% (usually 1.0 to 3.0% of substrate). Although good results were obtained by enzymatic treatment of raw soybeans and defatted soybean cakes with NSI of 24 (for brewing of soysauce and fermented soybean... 

Enzymatic Hydrolysis. Comparatively few large-scale operations depend upon enzymes for hydrolysis, though one or two enzymes (urease) are used for analytical purposes. Molasses is converted by invertase in the manufacture of industrial alcohol, and, of course, the whole brewing industry depends upon the complex hydrolysis of starch into maltose and glucose by the amylases. Despite its occasional industrial application, enzymatic hydrolysis is, however, primarily the concern of the biochemist. ... 

Tlie question as to whether Fraction A contains two diflFerent enzymes for synthesis of a,Q -trehalose, or whether both activities reside in one protein, has not yet been answered. This enzymic system may be somewhat analogous to the lactose system, described by Brodbeck and coworkers and Brew and coworkers, in which a second protein (a-lactalbumin) apparently alters the substrate specificity of the enzyme so that it can utilize D-glucose instead of 2-acetamido 2-deoxy-D-glucose as the substrate. 

Nelson, G. and Young, T.W. (1986) Yeast extracellular proteolytic enzymes for chill-proofing beer. J. Inst. Brew. 92, 599-603. 

De Clerck J (1969) The use of proteolytic enzymes for the stabilization of beer. Tech Q Master Brew Assoc Am 6 136-140... 

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