saccharification

Generally, hydrolysis or saccharification is a step in the degradation of a substance.

Researchers hypothesize that the alcohol was fermented by the process of mold saccharification.

The hydrolysis of polysaccharides to soluble sugars is called "saccharification".

This "conversion" is called saccharification.

The small starter is first added and allowed around two days to begin the saccharification, acidification, and fermentation of the grains.

Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar.

The following properties of A. oryzae strains are important in rice saccharification for sake brewing:

Prior to fermentation, some crops require saccharification or hydrolysis of carbohydrates such as cellulose and starch into sugars.

Saccharification of cellulose is called cellulolysis (see cellulosic ethanol).

Montgomerie claimed this saccharification process would make "nourishing food for people of weak digestion ..."

High power ultrasound can disintegrate corn slurry and enhance liquefaction and saccharification for higher ethanol yield in dry corn milling plants.

If the process where separate saccharification and fermentation occurs is desired, the seed mash is typically not used as a main mash is never actually produced.

The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat.

Tornesch has a place in biochemical history from the wood saccharification process developed by Scholler, also known at the Scholler-Tornesch process.

Chinese liquor, which has been made for over 5000 years , is characterized by a double semi-solid state fermentation using fungi as the main microbial starter for the saccharification.

Koji molds break down the starch in rice, barley, sweet potatoes, etc., a process called saccharification, in the production of sake, shōchū and other distilled spirits.

Nonhydrolyzed inulin can also be directly converted to ethanol in a simultaneous saccharification and fermentation process, which may have great potential for converting crops high in inulin into ethanol for fuel.

The α-amylase rest is also known as the saccharification rest, because during this rest the α-amylase breaks down the starches from the inside, and starts cutting off links of glucose one to four glucose molecules in length.

Saccharification and fermentation of the rice can occur in separate phases, similar to the way Japanese sake is produced, or a concurrent process where saccharification and fermentation happens in the same mash.

Montgomerie claimed a novel saccharification process which involved warming a portion of dough mixed with diastatic malt extract to an appropriate mash temperature and holding it for a time so the extract's enzymes would pre-digest some of the starch.

Simultaneous Saccharification and Fermentation, a method of converting sugar polymers like starch or cellulose to valuable products (typically ethanol) in a single reactor, rather than in a series of reactors (one for hydrolysis, then one for fermentation).