FERMENTATIONS IN THE PRESENCE OF AMYLOGLUCOSIDASE

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Abstract
The addition of amyloglucosidase to fermenting wort produced changes in the spectrum of carbohydrates. Some oligosaccharides were broken down to a larger extent than others, and maltotriose and maltose were depleted at a higher rate than under normal conditions. It was also noted that the glucose concentrations increased in fermentations to which amyloglucosidase had been added. In order to determine whether the reduction in maltotriose and maltose was caused by the enzyme alone or by assimilation as well as enzymic degradation, maltotriose depletion rates were compared in fermentations with Sacch. cerevisiae and with Sacch. uvarum. The results indicated assimilation as well as degradation. Further evidence of maltotriose fermentation was obtained when glucose was continuously pumped into a fermentor at a rate approximating to the glucose formation by the enzyme. Also, under these experimental conditions, it was found that glucose levels increased, while maltose and maltotriose concentrations decreased. However, the observed increase in glucose during the fermentation was lower than would be expected from the mechanical addition, indicating a simultaneous uptake of glucose, maltose and maltotriose.

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