TERMAMYL 120 L, TYPE L
Termamyl 120 L is an enzyme preparation containing an outstandingly heat-stable alpha-amylase expressed in and produced by a genetically modified strain of Bacillus licheniformis. The enzyme is an endo-amylase that hydrolyzes 1,4-alpha-glucosidic linkages in amylose and amylopectin. Gelatinized starch is thus rapidly broken down into soluble dextrins and oligosaccharides.

TERMAMYL CLASSIC
Termamyl 120 L is an enzyme preparation containing an outstandingly heat-stable alpha-amylase expressed in and produced by a nongenetically modified strain of Bacillus licheniformis. The enzyme is an endo-amylase that hydrolyzes 1,4-alpha-glucosidic linkages in amylose and amylopectin. Gelatinized starch is thus rapidly broken down into soluble dextrins and oligosaccharides.
In the brewing industry, the product is used for the liquefaction (thinning) of adjunct mashes. Due to the extreme heat stability of the enzyme, the cooking programme can be simplified, making the liquefaction process safer.
TERMAMYL SC
Termamyl SC is a liquid enzyme preparation containing an outstanding heat-stable alpha-amylase expressed in and produced by a genetically modified strain of Bacillus microorganism. The systematic name for the enzyme is 1,4-alpha-D-glucan glucano-hydrolase (EC 3.2.1.1).
Termamyl SC is a remarkable new liquefaction enzyme that can operate at lower pH and lower calcium levels than conventional thermostable alpha-amylases. Termamyl SC is an endo-amylase that hydrolyzes 1,4-alpha-glucosidic linkages in amylose and amylopectin. This results in a rapid reduction of the viscosity of gelatinized starch. The breakdown products are dex-trins of different chain lengths and oligosaccharides.
CEREFLO 200 L
Cereflo is a purified bacterial beta-glucanase preparation produced by submerged fermentation of a selected strain of Bacillus subtilis. The enzyme is an endo-glucanase that breaks down malt and barley betaglucan (1,4-beta, 1,3-beta-glucans) into oligosaccharides with 3-5 glucose units. It is used as a supplementary glucanase preparation when mashing malt or mixtures of malt and barley.

FINIZYM 250 L
Finizym is a fungal beta-glucanase preparation produced by submerged fermentation of a selected strain of Trichoderma reesi. The enzyme hy-drolyzes barley beta-glucans (1,4-beta, 1,3-beta-glucans) into oligosaccharides and minor quantities of disaccharide. Finizym 250 L is used in the fermentation and maturation of beer to prevent filtration difficulties and haze caused by beta-glucans.
ULTRAFLO L
Ultraflo is a heat-stable multi-active betaglucanase preparation produced by a selected strain of Humicola insolens. The most important side activities of Ultraflo L are cellulase, xylanase, pentosanase and arabanase. Ultraflo L has been developed specifically for use by brewers in the mashing process. It is used here to ensure efficient breakdown of betaglucans, pentosans and other gums. Ultraflo remains active during the major part of the mashing process. Even at 75°C, there is a significant filtration effect.

ULTRAFLO XL
Ultraflo XL is a multi-active beta-glucanase preparation produced by strains of Humicola insolens and Bacillus. The most important side ac-tivities of Ultraflo XL are xylanase, pentosanase, cellulase and an alfa-amylase.
Ultraflo XL is used in the brewhouse for efficient breakdown of glu-cans, xylans and starch, which leads to improved lautering (or mash fil-tration) and beer filtration.

VISCOFLOW MG
Viscoflow MG is an optimized MG blend of beta-glucanases, xylanases and a wide range of carbohydrase enzymes for the brewing industry. Viscoflow MG contains heat-stable and bacterial beta-glucanases, xylanases, arabino-xylanases, pentosanases, cellulases, arabinases, hemi-cellulases and bacterial alpha-amylases.
Viscoflow MG is produced by submerged fermentation of selected strains of Aspergillus aculeatus, Humicola sp. and Bacillus sp. Viscoflow MG ensures Smooth Brewing Operations (low-viscosity wort with fast lautering run-offs).
CEREMIX 2X L
Ceremix contains the following enzyme activities: Alpha-amylase, Beta-glucanase, Protease.
As such, it combines the activities of several separate Novozymes enzy-mes and simplifies enzyme addition.
Ceremix is produced by blending standard enzymes produced by sepa-rate fermentations of Bacillus amyloliquefaciens. Ceremix is used in the brewing process when a proportion of the malt is replaced by barley, and for the production of malt extract and barley syrups.
CEREMIX 6X MG
Ceremix 6X MG is a unique blend of fermented enzymes designed for the brewing process.
Ceremix 6X MG contains neutral protease, alpha-amylase, beta-gluca-nase, pentosanase and cellulase activities. Ceremix 6X MG is used in the brewing process at mashing-in for sup-plementing or replacing the malt enzymes.
CEREMIX PLUS MG
Ceremix Plus MG is an optimized blend of heat-stable bacterial alpha-amylases, neutral proteases, beta-glucanases, pentosanases, xylanases and cellulases for use in the brewing industry.
The enzyme activities are obtained by submerged microbial fermenta-tion with Bacillus and Humicola species. Some of the applied microor-ganisms are genetically modified. Ceremix Plus is used in the brewing process at mashing-in for sup-plementing or replacing the malt enzymes.

NEUTRASE 0.8 L
Neutrase is a neutral protease produced by a selected strain of Bacil-lus amyloliquefaciens and used during mashing to increase the level of free amino nitrogen (FAN) in the wort.

AMG 300 L BREWQ
AMG – Amyloglucosidase Novo – is an exo-1,4-alpha-D-glucosidase (glu-coamylase) obtained from a selected strain of Aspergillus niger by sub-merged fermentation.
The enzyme hydrolyzes 1,4-alpha as well as 1,6-alpha linkages in starch. During hydrolysis, glucose units are removed in a stepwise manner from the non-reducing end of the substrate molecule.

FUNGAMYL 800 L
Fungamyl is a fungal alpha-amylase obtained from a selected strain of Aspergillus oryzae. The systematic name is 1,4-alpha-D-glucan-glucano-hydrolase. The enzyme hydrolyzes 1,4-alpha-glucosidic linkages in amylose and amylopectin; a prolonged reaction results in the formation of large amounts of maltose. In the brewing industry, Fungamyl 800 L added at the start of a fermentation run can be used to increase the fermentability of the wort. The fermentability can be increased by 2-5%.
MATUREX L
Maturex L is a purified alpha-acetolactate decarboxylase (ALDC) produced by a ge-netically modified strain of Bacillus subtilis (host), which has received the genetic coding for ALDC from a strain of Bacillus brevis (donor).
Maturex L is used in the fermentation of beer. As shown in Figure 3.17-5, it prevents the formation of diacetyl by catalyzing the decarbo-xylation of alpha-acetolactate to acetoin. The maturation period can thus be eliminated or greatly reduced.