Liquid Glucoamylase Enzyme For Beer Brewing And Alcohol Distillation 150000 U/g 
Catalog Number IE-7827
Color Brown, color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Declared Activity 150,000 U/g
Appearance Liquid
| Introduction | The glucoamylase is produced by submerged fermentation of aspergillus niger followed by purification and formulation. The product is used in starch sugar processing, alcohol fermentation, distilling, rice wine, vinegar, brewing, organic acid, and antibiotics fermentation. |
| Appearance | Liquid |
| Activity Temperature | 30°C-55°C |
| Optimum Temperature | 55°C-60°C |
| Activity pH | 3.5~6.0 |
| Optimum pH | 4.0-5.0 |
| Recommended Dosage |
Alcohol and ethanol industry: The recommended dosage is 0.6-1.0L per ton of total raw materials. Added at the beginning of saccharification after pH adjustment, then saccharifying at 60°C and pH 4.0-4.5 for 30-60 minutes. Beer industry: The recommended dosage is 0.4-0.8L of the enzyme preparation per ton of total raw materials, added at mashing-in. Starch sugar industry: The recommended dosage is 0.5-1.0L per ton of dry starch when saccharifying at 60-63°C and pH 4.3-4.5. Other industries: Glucoamylase can also be used in the processing of rice wine, edible vinegar, antibiotic, and citric acid industry, etc. |
| Production Organism | Aspergillus niger |
| Declared Activity | 150,000 U/g |
| Color | Brown, color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/mL |
| Coliform Bacteria | ≤30 CFU/mL |
| Escherichia Coli | ≤10 CFU/mL; ≤3.0 MPN/mL |
| Salmonella/(25g) | Not Detected |
| Odor | Normal microbial fermentation odour. |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
| Shelf Life | 12 months in a dry and cool place. |
| Packaging | 1 kg / bag |
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