Starch, hydrolysis with diastase

When the diastase of the malt has had time to act the mash is inoculated with a smaller special mash of rye and malt in which a pure culture of lactic acid bacteria (Bacillus delbruckii) is growing. The mash is now incubated for about sixteen hours at the proper temperature (ca. 50° C., 1220 F.). During this time the proteins of the grains are partially hydrolyzed and some lactic acid is formed. The liquor now contains largely sugars, resulting from the action of malt diastase on the starch, lactic acid, amino acids, and other hydrolysis products of the proteins, all in a highly assimilable form for the yeasts, and the cellulose residues from the cereals. 

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