Amylolytic Process

The amylolytic process, also called amylolysis, converts starch into sugar through the action of acids or enzymes such as amylase. In brewing and fermentation this conversion is essential because grains hold starch but little natural sugar: beer production uses malting to trigger it, sake production uses the mold Aspergillus oryzae, and tapai fermentation uses Saccharomyces cerevisiae yeast. The process is also used more broadly in industrial food production to maximize glucose formation from starch through hydrolysis.