INCREASING THE AVAILABILITY OF FERMENTABLE SUGARS IN FERMENTATIONS

Described is a method for increasing the amounts of fermentable sugars in fermentation substrates by treatment with a combination of an enzyme having transglucosidase activity and an enzyme having glucoamylase activity to hydrolyze oligo and/or polysaccharides that are not conventionally hydrolyzed...

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Bibliographic Details
Main Authors RAMIREZ ANGULO, Nadia, MORALES-SUAN, Sindy, KOOPS, Bart C, VAN TUIJL, Jan Hendrik A
Format Patent
LanguageEnglish
French
Published 11.07.2024
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:Described is a method for increasing the amounts of fermentable sugars in fermentation substrates by treatment with a combination of an enzyme having transglucosidase activity and an enzyme having glucoamylase activity to hydrolyze oligo and/or polysaccharides that are not conventionally hydrolyzed by glucoamylase alone during fermentation. The method is most effective using fermentation substrates containing low amounts of maltose and maltotriose. L'invention concerne un procédé pour augmenter les quantités de sucres fermentescibles dans des substrats de fermentation par traitement avec une combinaison d'une enzyme ayant une activité transglucosidase et d'une enzyme ayant une activité glucoamylase pour hydrolyser des oligo et/ou polysaccharides qui ne sont pas classiquement hydrolysés par la glucoamylase seule pendant la fermentation. Le procédé est le plus efficace à l'aide de substrats de fermentation contenant de faibles quantités de maltose et de maltotriose.
Bibliography:Application Number: WO2024US10154