Saccharification Enzymes

DIAZYME® 87 – Glucoamylase

• Efficient blend of glucoamylases to maximize starch conversion
• Lower residual starch
• Lower doses needed to achieve results compared to similar enzyme activities
• Application: Add at saccharification at temperatures below 66°C (151°F) or in fermenter

DIAZYME® X4 – Glucoamylase

• Increase alcohol production
• Good for high corn mashes
• Limits re-polymerization of glucose units which can occur in full saccharification
• Use in conjunction with Diazyme FA or Alphalase AFP to optimize processing
• Application: Add at temperatures below 70°C (158°F) at saccharification for complete saccharification or in the fermenter. 

DIAZYME® SSF – Glucoamylase & protease

• Improve yeast vitality for consistent fermentations
• Increase fermentation rate
• Increase alcohol yields
• Recommended for Simultaneous Saccharification and Fermentation
• Application: Add to cooling mash when temperature reaches 60 – 65°C (140 – 149°F) before pitching yeast.

DIAZYME® SSF2 – GlucoamylaseFungal α-amylase, glucoamylase, & protease

• Faster initial alcohol production with increased alcohol yields from better starch hydrolysis
• Protease activity provides nutrition for yeast for fast and complete fermentation
• Obtain more fermentable sugars during fermentation
• Recommended for Simultaneous Saccharification and Fermentation
• Application: Add to cooling mash when temperature reaches 60 – 65°C (140 – 149°F) before pitching yeast.

DIAZYME® FA – Fungal α-amylase

• Increase alcohol production
• Use in conjunction with Diazyme X4 or Diazyme SSF to improve processing
• Application: Add just before or at the beginning of fermentation in conjunction with Diazyme X4 or Diazyme SSF. 

DIAZYME® 480 – Glucoamylase & pullulanase

• Obtain more fermentable carbohydrates from dextrins
• Increase alcohol yields and fermentation rate
• Less residual starch in distillers grain
• Application: Add at temperatures below 70 °C (158°F) at saccharification for complete saccharification or in the fermenter. For processes using Simultaneous Saccharification and Fermentation, add directly to fermenter. For pre-saccharification, add to cooling mash or liquefied starch when temperature reaches 60 – 65°C (140 – 149°F).

Please contact your Gusmer Technical Sales Rep for application guide or additional questions.