Small organisms can have a big impact, and researchers have explored nearly a dozen nontraditional yeast strains to determine ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

1 Beer's qualities depend largely on two barley enzymes: b-amylase (BA), which hydrolyzes the starch molecule's penultimate linkage to produce maltose, and a-amylase (AA), which yields primarily ...

Malt is created when simple grains such as barley, rye or wheat are left to germinate and sprout. When this happens, the starch is converted into a simple sugar called maltose. If the grain is ...