Brewers wort prepn. - by treating gelatinised barley with Streptomyces amylase, obviating need for malting

摘要

Brewer's wort is obtd. by preparing a starch-contg. material which contains a large amt. of barley, which has been subjected to a gelatinisation treatment. The starch-contg. material is then saccharified by treatment with amylase prepd. by the aerobic culture of Streptomyces amylase-producing microorganisms. The optimum pH of enzyme activity of the amylase is 4.5-5.0 with starch; the hydrolysis limit with starch is is not 75% of the theoretical maltose; and the wt. ratio of glucose to maltose, made from starch, is not 0.06:1. Use of the Streptomyces amylase allows the prodn. of brewer's wort without the necessity of using malt, which results in considerable time saving. The prod. contains an amt. of fermentable sugars and nitrogen cpds. which is comparable with that derived from malt by enzymatic treatment of yeast.