title: [Effect of fungal cellulases on enzymic activity of malt].
abstract: In order to increase malt enzymic activity, cellulases from the fungus Geotrichum candidum were used. Malt milk was processed for 1--3 hr at 40 degrees C and pH 6.0--6.5 by the fungal preparation or culture fluid filtrate used in such quantities in which there were 0.5 to 9.0 units of cellulase activity per g malt. During the process enzymic activities of malt increased significantly: dextrinating activity--by 73%, amylolytic activity--by 60--100%, saccharifying activity--by 3.4 times, and proteolytic activity--by 2 times.
mesh_terms: D002480:Cellulase / Q000378:metabolism*; D002523:Edible Grain; D004789:Enzyme Activation; D005848:Geotrichum / Q000201:enzymology*; D006026:Glycoside Hydrolases / Q000378:metabolism*; D007700:Kinetics; D003904:Mitosporic Fungi / Q000201:enzymology*; D010447:Peptide Hydrolases / Q000378:metabolism*
chemical_list: D006026:Glycoside Hydrolases; D002480:Cellulase; D010447:Peptide Hydrolases
vernacular_title: Vliianie preparatov gribnykh tselliulaz ns fermentativnuiu atkivnost' soloda.