Characterization of a β-glucanase from Rhizopus microsporus for brewing
Author Information
Author(s): Celestino Klecius R Silveira, Cunha Ricardo B, Felix Carlos R
Primary Institution: Universidade de Brasília
Hypothesis
The enzyme produced by Rhizopus microsporus var. microsporus can effectively hydrolyze β-glucans in the brewing process.
Conclusion
The enzyme from Rhizopus microsporus var. microsporus can reduce the viscosity and filtration time of brewer mash, indicating its potential use in the brewing industry.
Supporting Evidence
- The enzyme was able to hydrolyze barley β-glucan effectively.
- Its optimal activity was found at pH 4-5 and temperatures of 50-60°C.
- The enzyme reduced the viscosity and filtration time of brewer mash more effectively than commercial alternatives.
Takeaway
A fungus called Rhizopus microsporus makes an enzyme that helps break down certain sugars in barley, which can make brewing beer easier.
Methodology
The enzyme was produced in liquid culture with chitin, purified using gel filtration and ion exchange chromatography, and its activity was measured under various conditions.
Limitations
The study does not address the economic feasibility of using this enzyme on an industrial scale.
Digital Object Identifier (DOI)
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