In beer production the starting material (fermentation media) is made through a process known as mashing in which crushed barley malt is mixed with hot water in large vessels. In addition to malt other starch rich cereals such as corn, sorghum, rice and barley or pure starch are also used to increase the starch content (carbon source for the yeast fermenation). In addition to the carbon source (starch) the yeast also requires nitrogen for proper growth. The protein present in the malt and other cereals can be utilized as a source of nitrogen. However the protein content of malt has to be solubilized for its effective use by the brewing yeast. This can be achieved by using protease enzymes which breakdown proteins into smaller peptides and amino acids which can be utilized by the yeast.
Contact the seller