The production of beverage alcohol from
floury raw materials requires in the first place the digestion
of starch by thermal pretreatment and subsequent starch liquefaction.
The different methods distinguish between processes without
pressure and high-pressure processes.
Dextramyl WH A special enzyme for the liquefaction
and dextrination of starch in distilling mashes from farinaceous raw
materials. Produced from a selected strain of Bacillus stearothermophilus.
The main enzyme activity is based on a particularly thermostable,
extremely acid-tolerant alpha-amylase.
Distizym® BA-TSAcid a special enzyme for the liquefaction and dextrinisation of starch in distilling mashes from farinaceous raw materials. The enzyme is produced by a genetically modified strain of Bacillus licheniformis (host), the amylase coding genome was transferred from a strain of Bacillus stearothermophilus (donor).
Distizym® BA-N A special enzyme applied in alcohol production for the liquefaction of starch-containing mashes. The enzyme is produced from a specially selected strain of Bacillus subtilis.
Distizym® BA-TS Thermostable bacterial alpha-amylase for starch liquefaction.
Distizym® FUNGAL ALPHA Thermotolerant fungal-alpha-amylase active in the neutral and weakly acidic pH-range, applied for starch conversion in distilling mashes
from farinaceous raw materials.
