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Amylolytic acting enzymes. In barley malt, four different enzymes are involved in degrading starch into fermentable sugars late in the brewing process. These four enzymes are: α-amylase, β-amylase, α-glucosidase, and limit-dextrinase.[Citation 119] An infection of cereals with Fusarium spp. can also contribute to starch degradation.
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