Saccharification and alcohol fermentation characteristics of barley malt preparations for use in organic processed food

This study demonstrates that microbial preparations can be replaced by organic barley malt preparations containing α‐ and β‐amylases to produce alcohol by fermentation using brown rice as a fermentation substrate. The organic barley malt preparations create a new applicable uses for organic food processes as an enzyme substitute, particularly in many starch degrading enzymatic applications.

Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Song ‐Yi Park, Se‐Hee Hwang, Jin‐Hee Lee Tags: FULL ARTICLE Source Type: research