AMYLOLYTIC FERMENT Meaning and
Definition
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An amylolytic ferment is an enzyme that catalyzes the breakdown of starch into simpler sugars. Amylolytic ferments are responsible for the digestion and metabolism of starch in many living organisms, including plants, animals, and microorganisms.
These ferments act on the glycosidic bonds that hold the glucose units together in starch molecules. They hydrolyze these bonds, resulting in the release of glucose, maltose, and other small sugar molecules. This process is essential for the organism to extract energy from starch as these smaller sugar molecules can be readily absorbed and utilized by the organism.
Amylolytic ferments are widely found in nature, with different organisms producing specific forms of the enzyme. Plants produce amylases to break down starch during seed germination. In animals, amylolytic ferments are present in the saliva and pancreatic secretions, aiding in the digestion of starch in the mouth and small intestine, respectively. Some microorganisms, such as bacteria and fungi, also produce amylolytic ferments to metabolize starch as a nutrient source.
The study of amylolytic ferments has significant industrial applications. The enzyme can be used in various industrial processes, such as food and beverage production, starch processing, and brewing, to convert starch into fermentable sugars. This enzymatic conversion allows for the production of various products like high-fructose corn syrup, maltose, and glucose.
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One which hydrolyzes starch with the formation of sugar.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for AMYLOLYTIC FERMENT
- zmylolytic ferment
- smylolytic ferment
- wmylolytic ferment
- qmylolytic ferment
- anylolytic ferment
- akylolytic ferment
- ajylolytic ferment
- amtlolytic ferment
- amglolytic ferment
- amhlolytic ferment
- amulolytic ferment
- am7lolytic ferment
- am6lolytic ferment
- amykolytic ferment
- amypolytic ferment
- amyoolytic ferment
- amylilytic ferment
- amylklytic ferment
- amylllytic ferment
- amylplytic ferment
Etymology of AMYLOLYTIC FERMENT
The word "amylolytic ferment" is a combination of two terms: "amylolytic" and "ferment".
The term "amylolytic" comes from the word "amylase", which refers to an enzyme that breaks down starch into sugars. "Amylase" is derived from the Greek words "amylon", meaning "starch", and "lysis", meaning "loosening" or "splitting".
The word "ferment" has its roots in Latin, derived from the verb "fermentare", meaning "to leaven" or "to ferment". The term was used to describe the process of converting sugar into alcohol by yeast or bacteria.
When combined, "amylolytic ferment" refers to a type of enzyme (amylase) that catalyzes the breakdown of starch into sugars through the process of fermentation.
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