Sorry how can one hydrolyse food substrates that yeasts would act upon for fermentation?
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Sorry how can one hydrolyse food substrates that yeasts would act upon for fermentation? What enzyme would be required?
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Answer:
You don't need to hydrolyse foods for yeast to ferment them. The food just needs adequate sugar for the yeast to eat. In some cases you need an additional enzyme to convert certain starches to to sugar but all the enzymes you'll need are found in malted grain.
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