in the areas of malting and mashing of barley. The enzyme proteolysis provide the batch with enough soluble protein to breakdown the malting process give the beer many drinkers love its taste, body, and its flavor this here is the defining factor of any beer, the enzyme make the brand of beer distinct from all others. In the aspect of fermentation the beer batch inhibits the formation of alcohol due to the addition of yeast with allows the suspension of particles to take the beer to the final point of production. The process of beer production is long and drawn out, many consumers of beer many at times have no idea about the wonderful engineers called enzymes and the role that they play in a drink the world seems to love. ReferencesFermentation & Enzyme Technology. Vols 1, 2, Wang, CooneyChemistry and Technology of Enzymes, TauberFermentation KineticsEnzyme growth in relation to the brewing environment is very essential to the lifespan and productivity of enzymes. In the fermentation environment the calculation and the determination the enzymes ability to grow and synthesize in the barley extract is the main point where enzyme kinetics matters most.There are two factors that ensure the success of the batch in the fermentation process. First, there must be a good selection of yeast strains and also their mutation of strains. Second, the effects of the environment parameters for cell growth and product formation.Since Enzyme Kinetics is relatively induced by temperature. The mathematical determination of the growth of enzymes is:Growth KineticsDx /Dt = μx – άx Or(1 / X) (dx / dt) = μ∞In order to plot this information down on a chart/graph showing the growth rate of enzymes of the maximum growth rate at different temperatures using the Arrhenius equation to plot.The figure below shows the Arrhenius plot vs. absolute temperature for Enterobacter aerogenes & Candida utilis:-(Growth rate) ...
