APPLICATION OF COMMERCIAL MICROBIAL ENZYME PREPARATION (FUNGAMYL 800L AND CEREMIX 2XL) IN MASHING PROCESS FROM MALT AND SWEET POTATO

Abstract

Sweet potato is an interesting adjunct in brewing because of its high sugar and starch contents. However, in 60% malt and 40% sweet potato mashing, the extraction yield, reducing sugar and amino nitrogen contents in the obtained wort were much lower than those in 100% malt mashing. In this paper, the commercial Fungamyl 800L (with beta-amilase activity) and Ceremix 2XL (with alpha-amilase, protease and beta glucanase activities) were alternatively added to the mash. In these cases, the extraction yield increased, the saccharification time decreased, the reducing sugar and amino nitrogen contents of wort were augmented. Ceremix 2XL gave a better mashing effect than Fungamyl 800L because of its catalytic ability on different substrates of plant tissue. The physio - chemical characteristics of the 60% malt - 40% sweet potato wort (Ceremix addition dose: 0,4% of raw material mass) were similar to those of 100% malt wort.