Amylolytic enzymes: production in malt brewery residue
Amylolytic enzymes produced by Aspergillus sp. from brewing malt waste used as a substrate
978-620-2-60807-7
6202608072
80
2020-08-31
26.90 €
eng
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Brewer's malt waste is a by-product made up mainly of remnants of husk and malt pulp, but also of grains of rice, corn, and wheat. These residues are generated in brewing processes; if they are not properly disposed of, they can cause environmental problems because of their polluting load. However, they represent an important role in the use in biotechnological processes as a substrate in the development of microorganisms and in the synthesis of high added value compounds, such as enzymes. Thus, the objective of this book was to present the evaluation of the production capacity of amylolitic enzymes, produced by the fungus Aspergillus sp., in solid culture, using as substrate the residue of malt from the processing of artisanal beer.
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