A process for preparing a beverage or beverage component can have the following steps. Providing brewer's spent grain occurs. Then, performing a saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics obtains a fermented broth. Filtering the fermented broth and collecting the permeate obtains the beverage or beverage component. Homogenizing the fermented broth is performed to obtain the beverage or beverage component.

Methods, compositions, and systems for propagation and fermentation, particularly large scale operations for production of ethanol and dried distiller's grain are provided. Addition of urease and urea to propagation and/or fermentation improves yeast health, fermentation efficiency, and quality and quantity of DDG. Urease can be in reagent form or can be endogenous to the natural feedstock.

Methods, compositions, and systems for steeping, propagation and fermentation, particularly large-scale operations for production of starch and ethanol and fermentation product streams are provided. Addition of mycotoxin mitigating enzymes or microorganisms expressing mycotoxin mitigating enzymes to steeping, propagation, and/or fermentation tanks, and/or to post-fermentation product streams, mitigates mycotoxin levels in fermentation co-products obtained from mycotoxin contaminated feedstocks.

A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.

The invention relates to methods for preparing a beverage comprising at least 2 g/L β-glucan, wherein said β-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising at least 10% β-glucans and having a ratio of DP3/DP4 in said β-glucan of at least 3 in the presence of α-amylase and endo-1,3(4)-β-glucanase activity. The beverages have a viscosity providing a good mouth-feel, and at the same time they comprise β-glucans, which are able to aid in lowering LDL cholesterol levels. The beverages are generally stable and can be stored for months at room temperature without a significant decrease in β-glucan content.

It is an object of the present invention to provide a novel enzyme useful for producing low-purine foods or beverages. There is disclosed a nucleosidase comprising an amino acid sequence of SEQ ID NO: 1 or an amino acid sequence having 85% or more identity with the amino acid sequence, or an amino acid sequence of SEQ ID NO: 2 or an amino acid sequence having 88% or more identity with the amino acid sequence.

The invention relates to a process for the production of wort, comprising the enzymatic treatment of grist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination of exogenous enzymes (α-amylase, isoamylase/pullulanase, FAN generating activity (proteases) and beta-glucanase activity) to the mash and by the simultaneously thermal activation of the maltose-generating endogenous β-amylase, it is possible to obtain a wort based on up to even 100% barley. The invention further relates to a process for the production of a high quality beer or beer product and to the high quality beer produced according to the process.

The invention relates to a method for preparing a brewed beverage, in particular a light-coloured lager or ale beer, (to be) bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, comprising the addition of hulupones and/or reduced hulupones during the brewing process in an effective amount to obtain a brewed beverage, wherein the fraction of hulupones and/or reduced hulupones in the total of isohumulones and (reduced) hulupones is at least 25 mol %, The invention further relates to a brewed beverage, in particular a light-coloured lager beer or ale beer, bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, comprising (reduced) hulupones and wherein the frac-tion of hulupones and/or reduced hulupones in the total of isohumulones and (reduced) hulupones is at least 25 mol %.

A process that provides for the reuse of yeast biomass used in the alcoholic fermentation of both sugarcane and corn in independent or integrated processes with steps of separation and reuse of solids prior to distillation and which are used in the process itself and in other industrial applications such as the production of high protein content (DDG/DDGS) ration, due to the alcohol recovery of the process, biodiesel, cell wall and yeast extract, as well as energy generation. The process also includes a drying step using indirect contact dryers operating with low pressure, non-noble vapors, such as plant vapor and exhaust vapor, and with the recovery of the ethanol contained in the wet cake.

An object of the present invention is to provide an enzyme preparation useful for reducing purine bodies, especially, in beer or beer-based beverages, and use thereof. Provided is a nucleosidase preparation having an activity ratio (U/U), which is guanine deaminase activity per nucleosidase activity, of 0.4 or less.