Schwanniomyces castellii strains and brewing process

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

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435 93, 435200, 435202, 435203, 435256, 435911, C12P 100, C12N 924, C12N 118

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active

046769862

ABSTRACT:
The present invention relates to amylolytic enzymes produced by strains of Schwanniomyces castellii which enzymes are relatively thermolabile under the conditions used to pasteurize beer. The present invention is also concerned with a novel strain of Schwanniomyces castellii which is a derepressed producer of alpha-amylase. Also disclosed is an improved process for the production of low carbohydrate beers and in particular, low calorie beers, from high gravity worts which improvements are facilitated through the use of culture filtrates derived from viable cultures of Schwanniomyces castellii.

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"Which Light Process is Right?", Beverage World, Nov. 1978; pp. 154-161.
Oteng-Gyang et al, "A Study of the Amylolytic System of Schwanniomyces castellii", Zeitschrift fur Ailgemeine Mikrobiologie, vol. 21, No. 7, 1981, pp. 537-544.
Marschall et al, "Enzymes in Brewing", Brewers Digest, Sep. 1982, pp. 14-22.

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