Alphamylase FA
Alphamylase FA is a liquid fungal alpha-amylase obtained from a selected strain of Aspergillus oryzae (EC 3.2.1.1). Alphamylase FA hydrolyzes the α-1,4 glucosidic linkages in starch, producing large amounts of maltose.
Overview
Alphamylase FA is a liquid fungal alpha-amylase obtained from a selected strain of Aspergillus oryzae (EC 3.2.1.1).
A typical dosage is 0.5-4ppm for carbohydrate haze removal in beer.
5-20ppm for correction of slow fermentation.
20-75ppm for improving attenuation limit.
Can be added during fermentation to improve the attenuation limit, correct slow
fermentation, and to prevent starch haze formation. Can be added in the brew
house when the attenuation needs adjusting.
QUICK FACTS
Benefit 1
Enables a higher level of fermentable sugars in wort fermentations.
Benefit 2
Eliminates residual starch in wort.
Benefit 3
Allows control of attenuation of brewery fermentation.
Benefit 4
Facilitates removal of starch hazes in beer.
Benefit 5
Can be used for liquefaction and saccharification of gelatinized starch.
Benefit 6
In starch industry, it can be used for the production of high maltose syrup (45-60%).
Benefit 7
In the alcohol industry, it can be used in the saccharification stage.
MICROBIOLOGICAL PROPERTIES
Total Viable Count
< 50000/g
Coliforms
< 30/g
Staphylococcus Aureus
absent/25g
Salmonella
absent/25g
Antibiotic Activity
negative by test
Mycotoxins
negative by test
