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Beer compound enzyme 106
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Beer compound enzyme 106
Product Feature
Name of Product
Beer compound enzyme 106
Grade
Food Grade
Appearance
Yellow liquid
Components
Glucose oxidase, laccase, glycerol, water.
Strain
Aspergillus niger
Production Method
This product is a compound enzyme preparation made of glucose oxidase and laccase produced by Aspergillus niger fermentation.
Working Condition
Temperature: 40-65℃, optimum 50-55℃；
pH: 4.0-6.5, optimum 4.5-5.0。
Application Field
For beer brewing
Usage
After being diluted with water, it is directly added to the the sake tank.
Dosage
Add 10-50g per ton of sake.Adjust according to application tests.
Efficacy
Reduce the oxygen content in beer, improve the freshness of beer and prolong the shelf life.
Product Specification
Activity（u/mL）
Glucose oxidase≥5,000 laccase≥500
Pb (mg/kg)
≤5
Arsenic (in As)(mg/kg）
≤3
- coli（CFU/g）
≤30
Escherichia coli（25g）
＜10
Total count colony（CFU/g）
≤50000
Salmonella （25g）
Absent
Antimicrobial Activity（ /g）
Absent
Specific Gravity
1.10-1.20
Packaging
25kgs/drum (or according to customer’s requirement)
Storage Condition
Shelf Life
12 months
Temperature
0-25℃
Storage Condition
This product should be stored in a dry place under 25℃, avoiding sunlight and direct contiguity with air for a long time.
Safety Information
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. Details please refer to Material Safety Data Sheet.
Beer compound enzyme 106
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Sinobios (Shanghai) Imp. & Exp. Co., Ltd
Fax：+86-21-58886915
Address: Room 214, No. 236, Hai Qu Road, Pudong New Dist., Shanghai 200120, China
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