Fungal alpha amylase
The α-amylase of Aspergillus oryzae, often called "fungal α-amylase" (FAA), is an exogenous enzyme product that can be used to increase apparent attenuation to 84–89%.[1] It works by cleaving alpha-1,4 bonds within starch and large dextrin molecules to produce mostly maltose and lesser amounts of maltotriose and glucose (see Starch and Sugars and dextrins).[2] FAA does not degrade the branch points of dextrins (i.e. it does not degrade limit dextrins) and therefore it does not increase attenuation to the same extent as glucoamylase. The use of this enzyme does not harm the sensory characteristics of the beer.[3]
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FYI the Aspergillus fungus itself has been used in beer with interesting results, but that is beyond the scope of this article.[4][5]
See also[edit]
References[edit]
- ↑ Norris K, Lewis MJ. Application of a commercial barley beta-amylase in brewing. J Am Soc Brew Chem. 1985;43(2):96–101.
- ↑ Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Fungal α-amylase BSG CraftBrewing website. Accessed December 2020.
- ↑ Wei C. These brewers are making beer with mold. October website. June 2020. Accessed December 2020.
- ↑ Bellomy T. Crossing cultures: Making a true sake-beer hybrid. BeerAdvocate website. December 2014. Accessed December 2020.