Abstract
IN an earlier communication1 concerning the production of alcohol from starchy materials by the amylo process, it was demonstrated that sugar consumption with barley fell considerably below that of the other raw materials by failing to exceed 85 per cent even with barley grains from which the bran had been removed. This was attributed to the presence of a considerable amount of unfermentable sugars. We now wish to report on the composition of residual unfermentable sugars in the fermented mash of barley, including the isolation of laminaribiose and of a β-linked glucosyl trisaccharide from this mash.
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ONO, H., DAZAI, M. Unfermentable Sugars in Barley Mash fermented by the Amylo Process. Nature 183, 1055–1056 (1959). https://doi.org/10.1038/1831055b0
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DOI: https://doi.org/10.1038/1831055b0
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