Origins:
- Spore-forming bacteria of the genus Bacillus: B. subtilis, B. licheniformis, and B. amyloliquefaciens.
- Mould fungi of the genus Aspergillus: A. oryzae, A. niger, A. chevalieri.
Effect:
- Catalyzes the cleavage of α-1,4-glycosidic bonds within the internal part of the amylose or amylopectin chain.
- The final products of this action are branched oligosaccharides of various lengths: maltose and glucose, which serve as a nutrient medium for yeasts.
The product description is provided for reference purposes only. The parameters of the raw material may differ from those presented depending on the variety, intended use, method of production, season and other factors. For detailed information, please contact our sales representative.
The product description does not constitute an offer within the meaning of Article 66 § 1 of the Polish Civil Code.
