Fermentation sugar

Approximately 95% of the malt produced is used to make beet while small amounts are used as distillers and food malts. Distillers malt, which is used to convert starch-containing grains into fermentable sugars, is prepared almost exclusively for its enzymes, especially a-amylase (see Beverage SPIRITS, distilled). Food malts are sold for their davor and/or enzyme contribution to food products. 

Fermentabihty of com symps by yeast is important in certain food appHcations, eg, baking and brewing. The fermentable sugars present in corn symp are dextrose, maltose, and maltotriose. Fermentabihty of maltose or maltotriose depends on the specific fermentation process and organism. In general, greater fermentabihty is obtained at higher DE levels. 

In the canning and preserving industries, com symps are used to prevent crystallization of sucrose, provide body, accentuate tme fmit flavors, and improve color and texture. In the beverage industry, the predominant use is in the beer and malt-Hquor areas. High conversion symps are used to replace dry cereal adjuncts, provide fermentable sugars, enhance flavor, and provide body. These symps contain controlled amounts of dextrose and maltose for proper fermentation. 

Candida utilis is grown on sulfite waste Hquor in Western Europe and North America, on sugar cane molasses in Cuba and Taiwan and on ceUulose acid hydrolysates in Eastern Europe and the former Soviet Union. C. ///i/if utilizes hexoses, pentoses, and many organic acids. Sulfite Hquor from hardwoods contains 2—3% fermentable sugars of which 20% are hexoses and 80% pentoses in softwood Hquors the proportions are reversed. The SO2 must be stripped out to allow yeast growth, which is carried out in large, highly-aerated fermentors. Eor continuous fermentations, carried out at pH 4 and 30°C, the dilution rate is 0.27—0.30 (34). 

Fermentable Sugars. Fermentable sugars like glucose [50-99-7]., maltose [69-79-4]., and maltotriose [1109-28-0] can be fermented by distiUer s... 

Heptyl alcohol has been prepared by the reduction of heptaldehyde with zinc dust and acetic acid,i with sodium amalgam and acetic acid, with sodium in toluene and acetic acid, and with hydrogen and a platinum catalyst. Heptaldehyde has also been reduced biochemically by adding it to a fermenting sugar solution. Heptyl alcohol has been prepared by the reduction of heptoamide with sodium and amyl alcohol. ... 

Mutans streptococci are the major pathogenic organisms of dental caries in humans. The pathogenicity is closely related to production of extracellular, water-insoluble glucans from sucrose by glucosyltransferase and acid release from various fermentable sugars. Poly(catechin) obtained by HRP catalyst in a phosphate buffer (pH 6) markedly inhibited glucosyltransferase from Streptococcus sorbrinus 6715, whereas the inhibitory effect of catechin for this enzyme was very low. 

Lactobacillus Ferment sugars. Do not need iron, use Mn, not strictly anaerobic... 

Once any directly fermentable sugars have been used up the yeast can only be fed by sugars produced from the starch. The only starch that can be broken down is the damaged starch. This explains why a certain amount of starch damage and some amylase activity is desirable in a bread flour. 

Time (minutes) Color with iodine Theoretical maltose from reducing valuea Glucose linkages hydro- lyzed Fermentable sugar Dextrins ... 

Average degrees of polymerization calculated from results of acid hydrolysis of dried precipitated dextrins that remained after removal of fermentable sugars. 

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