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ORIGIN OF β‐AMYLASE IN ENGLISH BREWERY YEASTS
Author(s) -
Hopkins R. H.
Publication year - 1956
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1956.tb02885.x
Subject(s) - yeast , amylase , chemistry , food science , enzyme , biochemistry , secretion
The β‐amylase which may be associated with brewery yeasts is not a secretion of the yeast cells but is the result of adsorption on the cell surfaces from worts dressed with, e.g ., wheat flour containing the enzyme.