BLGY1211 Industrial microbiology
Beer brewing
Ingredients for brewing
Water
Grain (bairley, rye, wheat, maise, oats)
Hops and yeasts
1. Malting: Partial germination of barley under controlled conditions, which leads to
the production of hydrolytic enzymes by the aleurone cell layer that surrounds the
starchy endosperm. These hydrolases are important for different reasons:
and b-amylase (digestion of starch to maltose)
gluco-amylase (digestion to glucose)
Glucanases (digestion of cell walls, relevant for filtration)
Proteases (digestion of storage proteins > amino acids)
Lipases (digestion of fatty acids, foaming properties)
starch: glucose polymer with 1-4 and 1-6 bonds
Amylose and amylopectin have different properties
the malting step
creating enzymes for saccarification significant expense in the overall
process
Beer brewing
Ingredients for brewing
Water
Grain (bairley, rye, wheat, maise, oats)
Hops and yeasts
1. Malting: Partial germination of barley under controlled conditions, which leads to
the production of hydrolytic enzymes by the aleurone cell layer that surrounds the
starchy endosperm. These hydrolases are important for different reasons:
and b-amylase (digestion of starch to maltose)
gluco-amylase (digestion to glucose)
Glucanases (digestion of cell walls, relevant for filtration)
Proteases (digestion of storage proteins > amino acids)
Lipases (digestion of fatty acids, foaming properties)
starch: glucose polymer with 1-4 and 1-6 bonds
Amylose and amylopectin have different properties
the malting step
creating enzymes for saccarification significant expense in the overall
process
